Autumn Spice Cake

Sugar and spice make this cake more than nice. Thank you Country Living

1/2 cup(s) (1 stick) butter, softened
1 cup(s) shortening
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
4 large eggs
1 1/2 cup(s) buttermilk
1 teaspoon(s) vanilla extract
2 cup(s) flour
1 tablespoon(s) Dutch-processed cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) ground allspice
1/4 teaspoon(s) ground cloves

• Heat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
• Beat butter, shortening, and sugars together until smooth. 
• Beat in the eggs, one at a time, until smooth and light. 
• Stir the buttermilk and vanilla together. 
• Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. 
• Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. 
• Blend well with each addition.
• Pour batter into the pans and bake until center tests clean – about 35 minutes.
• Cool cakes in the pans on a rack for 30 minutes, cool completely before frosting.