Mix wet ingredients separate from dry ingredients — I did the wet in my beloved Bosch. Then add dry ingredients to the Bosch and mix well, scraping the sides.
Pour into buttered pan/pans, or cupcake tins if that's what you're making. (It would make at least 24, but I haven't made cupcakes with this recipe.)
Bake until it feels “set” to the touch, every oven is a little different. Start checking it after 20-25 minutes (much less for cupcakes of course). If the edges start to get what looks to be too brown but it's not set yet, turn the oven down a little and let it go longer. Cool completely.
Ice Cream Cake Instructions:
Spread one container of softened chocolate ice cream over the top of the cooled cake.
Sprinkle chopped organic oreo pieces all over the top of the ice cream and freeze. (I buy organic oreos hereand keep them in the freezer to pull out for making an occasional batch of cookies-and-cream ice cream, which is just homemade vanilla with chopped oreos – yum!)
Spread one container of softened vanilla ice cream on top of that last layer. Freeze.
Make buttercream frosting: Mix together well butter, powdered sugar, vanilla, and heavy cream — start with 2-3 Tablespoons and add more until you get a nice spreadable, but not too thin, consistency.