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For the cake:
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Lightly grease the bottom of a 9-inch round cake pan.
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Cover with a piece of parchment paper (or wax paper) cut to fit exactly.
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Lightly grease the paper and set the pan aside.
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Preheat the oven to 350F.
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Place the cocoa in a small, heatproof bowl.
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Add 2 tablespoons of the sugar, mixing to blend.
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Gradually whisk in the milk, beating until blended.
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Set aside to cool.
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Combine the flour, baking soda, and salt with the remaining sugar.
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Sift into a stainless-steel mixing bowl.
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Add the shortening, along with half of the cooled cocoa mixture, beating on low with a handheld electric mixer.
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Add the egg and vanilla along with the remaining cocoa mixture.
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Raise the speed to medium and beat to blend, scraping down the sides of the bowl with a rubber spatula from time to time.
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Scrape the batter into the prepared cake pan, gently smoothing the top with a spatula.
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Bake for about 25 minutes, or until a cake tester inserted into the center comes out clean.
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Remove the cake from the oven and place it on a wire rack to cool for 5 minutes.
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Then invert the pan onto the wire cake rack and tap it to release the cake from the pan.
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Peel off the paper and allow the cake to cool completely.
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Either use the cooled cake immediately or wrap it in plastic film and refrigerate for up to 2 days or freeze until ready to use as directed in the recipe.
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This cake may also, of course, be iced and served as a simple cake.
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For the baked alaska:
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Line a 9-inch, 1 1/2-quart stainless-steel mixing bowl with plastic film, leaving about a 3-inch overhang around the edge.
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Using a rubber spatula, transfer the ice cream to the bowl, smoothing the top with the spatula.
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The entire bowl should be filled.
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Place in the freezer for about 3 hours or until completely solid.
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Place the cake on a small baking sheet.
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Remove the ice cream from the freezer and invert the bowl onto it.
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Grabbing the plastic film that lines the bowl, lift the bowl from the ice cream and discard the plastic film.
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Again, return the dessert to the freezer and chill for about 1 hour, or until the cake is hard.
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Preheat the oven to 400F.
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Combine the sugar and 1 cup water in a medium saucepan over medium-high heat.
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Attach a candy thermometer to the side of the pan and cook, stirring occasionally, for about 12 minutes, or until the mixture reaches the soft-ball stage, or 240F on the thermometer.
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Remove from the heat and keep warm.
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Place the egg whites in the bowl of a standing electric mixer fitted with the wire whip and beat on medium-high until very foamy.
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Add the cream of tartar and salt, increase the speed to high, and beat until soft peaks form.
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Immediately begin pouring the hot syrup into the whites, allowing it to drizzle down the sides of the bowl to keep from splattering.
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Continue to beat on high until the mixture is cool and very shiny.
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(This is known as an Italian meringue.)
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Remove the molded ice cream cake from the freezer, leaving it on the baking sheet.
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Using a rubber spatula, immediately begin spreading the meringue over the frozen ice cream, covering the entire dessert in a thick, even layer, shaping the meringue into soft peaks over all.
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Once the dessert is covered, immediately bake it for about 8 minutes, or until the meringue is lightly browned and the ice cream is soft enough to be pierced with a metal cake tester or skewer.
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Remove the Baked Alaska from the oven and carefully transfer it to a serving plate.
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Cut into slices as for a standard cake and serve.
