This recipe makes 2 cakes to serve a crowd. When you want to make it just for the family, simply halve all the ingredients and bake as directed in one 13 x 9 inch pan. 20 servings. 2 tbsp. unsweetened cocoa powder 1 1/2 tsp. baking soda 1 1/4 tsp. salt 2 tsp. ground cinnamon 3/4 tsp. nutmeg 1/4 tsp. ground cloves 9 oz. plus 8 oz. butter, room temperature 3 c. granulated sugar 2 1/2 tsp. vanilla extract 5 eggs 2 1/4 c. buttermilk 2 c. dark brown sugar 2/3 c. milk 1 lb. confectioners' sugar About 3/4 c. pecan halves

Heat oven to 350 degrees. Butter and flour two 13 x 9 inch baking pans. Combine flour, cocoa, soda, salt and spices. With an electric mixer at medium low speed, beat 9 ounces (18 tablespoons) butter and granulated sugar until fluffy, about 5 minutes. Beat in 1 1/2 teaspoons vanilla and eggs, one at a time. On low speed, beat in flour mixture in three parts, alternating with buttermilk. Pour into prepared pans and bake until cake pulls away from the sides of pan, 35-45 minutes. Turn out onto racks.

For Frosting: Combine remaining 8 ounce (16 tablespoons) butter with brown sugar and milk in a saucepan over medium-high heat. Bring to a boil and let boil 2 minutes without stirring. Remove from heat, pour into a bowl, and set over a bowl of ice. Let cool, stirring occasionally, about 20 minutes. Stir in remaining 1 teaspoon vanilla. With an electric mixer at low speed, gradually beat in confectioners' sugar until smooth.

To Assemble: Cut cakes in half lengthwise. Spread 1 cup frosting between the 2 layers of each cake. Refrigerate to set, about 15 minutes. Frost tops and sides. Decorate with pecans.