Spice Cake With Penuche Frosting

• FOR THE CAKE:
• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Allspice
• 1/2 teaspoons Ground Cloves
• 2/3 cups Shortening
• 1 cup Sugar
• 1 cup Brown Sugar
• 3 whole Eggs
• 1/4 cups Orange Juice
• 1 cup Buttermilk
• 1/2 cups Walnuts Or Pecans, Chopped
• FOR THE FROSTING:
• 1/2 cups Real Butter
• 1 cup Brown Sugar
• 1/4 cups Hot Milk
• 3-1/4 cups Powdered Sugar

1. For the cake:
2. Preheat oven to 350u0b0F.
3. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice and cloves. Set aside.
4. In a mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into a greased 9x13 cake pan. Bake for 30-35 minutes. Remove pan from oven and set it on a rack to allow the cake to cool. When cool, frost it.
5. For the frosting:
6. In a medium saucepan, combine butter and brown sugar. Bring to a boil. Continue to cook and stir for one minute or until thickened. Remove pan from heat and allow the frosting to cool for 15 minutes. Add the hot milk and beat the frosting smooth with a wooden spoon. Beat in enough powdered sugar to allow for creamy spreading.

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Taken from tastykitchen.com/recipes/desserts/spice-cake-with-penuche-frosting/ (may not work)