Chocolate Cake With White Chocolate Walnut Cream C

Cake: Preheat the oven to 350 degrees F. Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Using an electric mixer set on medium, cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with white chocolate pecan cream cheese frosting. Top with second cake layer. Frost sides and top with remaining frosting. Refrigerate until serving time.
Frosting: Melt the white chocolate over a double boiler or in the microwave (do not allow to burn). Allow to cool somewhat. Beat together the butter and cream cheese until soft. Add the melted white chocolate and vanilla extract and combine well. Mix together the sugar, coconut, walnuts, brown sugar, and salt. Add to the white chocolate mixture and combine well. Makes enough for an 8- or 9-inch 2-layer cake, 24 cupcakes, or a 9x13-inch batch of brownies.