Caramel Spice Cake

Name: Caramel Spice Cake
Total time: 90
Yield: 16
Ingredients: 0.75 cup shortening; 1.3333333730698 cups packed brown sugar; 1 cup white sugar; 3 eggs; 2 teaspoons vanilla extract; 1.5 cups buttermilk; 3 cups all-purpose flour; 2 teaspoons baking powder; 0.75 teaspoon baking soda; 0.75 teaspoon salt; 1 teaspoon ground cinnamon; 0.75 teaspoon ground nutmeg; 0.75 teaspoon ground cloves; 0.5 teaspoon ground allspice; 1 cup chopped pecans; 0.25 cup butter; 0.5 teaspoon salt; 1 teaspoon vanilla extract; 0.5 teaspoon ground nutmeg; 3 cups confectioners' sugar, sifted; 0.25 cup buttermilk

Recipe by GINGER P from allrecipes.com

Dessert 2 Hr. 30 Mins.

Ingredients

16 servings

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0.75 cup shortening
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1.3333333730698 cups packed brown sugar
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1 cup white sugar
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3 eggs
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2 teaspoons vanilla extract
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1.5 cups buttermilk
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3 cups all-purpose flour
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2 teaspoons baking powder
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0.75 teaspoon baking soda
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0.75 teaspoon salt
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1 teaspoon ground cinnamon

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0.75 teaspoon ground nutmeg
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0.75 teaspoon ground cloves
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0.5 teaspoon ground allspice
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1 cup chopped pecans
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0.25 cup butter
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0.5 teaspoon salt
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1 teaspoon vanilla extract
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0.5 teaspoon ground nutmeg
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3 cups confectioners' sugar, sifted
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0.25 cup buttermilk

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.