Ingredients

The following ingredients have 12 Servings
  • 1 cup solid vegetable shortening
  • 3 cups granulated sugar
  • 6 large eggs (at room temperature)
  • 3 cups all-purpose flour (sifted, then measured correctly)
  • 1 cup vanilla ice cream (melted)
  • 1 tablespoon pure vanilla or almond extract
  • 1 cup powdered sugar
  • 3 to 4 tablespoons milk (whipping cream can be used)
  • 1 teaspoon vanilla or almond extract (whichever extract you used in the cake)

Instruction

  • Preheat the oven to 325 degrees F.
  • Grease a bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour) OR coat with Wilton cake release.
  • In the bowl of your stand mixer, beat shortening and sugar until smooth about 2 to 3 minutes on medium speed.
  • Add eggs, one at a time, beating well after each addition. Add flour and melted ice cream alternately to sugar mixture, beginning and ending with flour.
  • Add flavoring and mix on low to medium until combined. Pour batter into a prepared tube or bundt pan.
  • Bake for 1 hour 15 minutes at 325 degrees F
  • Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely. Store in an airtight container on the countertop 3 to 4 days.