1 c. butter, softened
2 c. sugar
5 eggs
2 c. all purpose flour
1/2 c. cocoa
2 tsp. ground allspice
2 tsp. ground cinnamon
1/2 to 1 tsp. ground cloves
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
Nut and fruit filling
Caramel frosting
Pecan halves
About 1/2 c. semisweet chocolate morsels, melted

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, cocoa, allspice, cinnamon, cloves, and salt. Dissolve soda in buttermilk. Add flour mixture to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

Pour batter into 3 greased and floured 9 inch cake pans. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove layers from pans; cool completely on wire racks.

Spread Nut and Fruit filling between layers; frost top and sides of cake with Caramel Frosting.

Arrange pecan halves around base of cake. Fill a pastry bag with the melted chocolate; pipe desired designs with chocolate over the pecans and on top of cake. Yield: one 3 layer cake.

NUT AND FRUIT FILLING:

1 (14 oz.) can sweetened condensed milk
1 1/2 c. sifted powdered sugar
1 tsp. ground allspice
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 1/2 c. raisins, ground
1 c. chopped pecans

Combine all ingredients, mixing well. Yield: about 4 cups.

CARAMEL FROSTING:

2 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. butter
1/2 tsp. baking soda
1 c. buttermilk
2 tbsp. light corn syrup

Combine all ingredients in a large heavy saucepan; cook over medium heat, stirring until sugar dissolves. Cook until a candy thermometer reaches soft ball stage (236 degrees). Cool mixture slightly.