Preheat the oven to 355°F (180°C). Grease and flour three 7" pans. Reserve.

In a medium bowl, mix the milk with the vinegar and beat for a couple of seconds to combine both ingredients. Let it sit for 8 minutes.

In a large bowl combine the flour, ground pecans, cornstarch, baking powder, baking soda, and salt. Reserve.

To the previous milk, add the sugar, oil, vanilla and beat until sugar has dissolved.

Gradually add the milk mix to the dry ingredients and whisk until no large lumps of flour are visible. NOTE: Do not over-mix as it can affect the texture of the cake.

In equal portions, pour the mixture into the previously greased and floured pans.

Bake for 26-29 minutes or until a toothpick or knife inserted into the center of the cake comes out clean.

Once cooked, remove from the oven, and let them cool for 15 minutes (still in the pans). Then, tap the molds lightly to loosen them and separate the sponge from the pan; place a rack on top and flip them over.

Let them cool completely before adding the frosting.

In a bowl, add margarine, vegetable shortening and beat on medium speed until the mixture is creamy, smooth and no lumps are visible (about 4-5 minutes).

Stop beating, and with a silicone spatula scrape the frosting down from the sides and bottom of the bowl and give it a quick mix (to avoid unbeaten lumps). Beat again for about 3-4 minutes.

Add the condensed milk and beat again. If you choose to use icing sugar, add it in two parts; add half, beat, then add the other half and beat again (if you use a stand mixer with a lid you can add all the sugar at once).

Add the vanilla, salt, and beat 2-4 more minutes or until the frosting is completely creamy and spreadable.

Take 4-5 large scoops of frosting (I used an ice cream scoop) and reserve them for the filling of the cake (optionally you can mix it with 3-4 tablespoons of peanut butter for an extra kick of flavor).

To the rest of the frosting, add the melted chocolate and beat for a couple of minutes until completely incorporated. Reserve.

Transfer some of the chocolate frosting to a piping bag with a small nozzle and form a barrier or border around the cake.

Add the vanilla frosting (or vanilla with peanut butter) inside the chocolate frosting barrier and spread it. Repeat this step with the next layer of cake and finally place the third layer flat side up.

Cover the cake with chocolate frosting and pop in the freezer for 15 minutes.

Remove from the freezer and decorate to taste or follow our “tree stump decoration” tutorial (you can find it at above).