For the cake, cream shortening, sugar, eggs and vanilla in the bowl of an electric mixer. In a separate bowl, stir together salt, flour, and cocoa, then add to creamed mixture and mix lightly. Add milk and scrape soda out. Mix, then add boiling water and mix. Pour into two 9? greased round cake pans. Bake at 350 degrees Fahrenheit for about 30-35 minutes, or just until a toothpick inserted into the center comes out clean.

Let the cakes cool for a bit, then carefully remove them from the pans and allow them to completely cool on cooling racks. Trim the tops, if necessary, with a serrated knife, to make them level. Cover cakes with foil or parchment paper and place in the freezer for 1-2 hours. This will make it easier when spreading on the ice cream. If you're short on time, you can skip this step.

Let the ice cream sit out just until it becomes softened to the point of being spreadable. Working quickly, spread a thick layer of ice cream over one of the layers of cake (I used about half of the container of ice cream). Place the other cake layer on top and press down lightly. Press chocolate candies and nuts into the ice cream all around. Cover and place the cake back in the freezer until the ice cream is frozen (about 2 hours). Serve frozen.