Try this delicious cake recipe:
Beat shortening, sugar and salt until creamy. Fold in eggs one at a time. Mix flour and baking powder. Fold in alternately with the whipped cream. Divide the dough into three parts. Mix the first part with vanilla pudding powder, the second with chocolate pudding powder and the third with red fruit jelly powder.
“Spoon” vanilla, chocolate and red fruit jelly dough alternately by tablespoonfuls onto a greased baking sheet (about 35 x 40 cm). Bake dough in heated for about 20 min. Cool the cake completely.
For the chocolate icing, stir together powdered sugar, cocoa and warm water. Cut parrot cake into pieces and decorate with chocolate icing and coconut flakes to taste.
E-kitchen stove: degree: 175
Gas stove: Level: 2
convection oven: degree: 150