3/4 c. shortening
1 1/2 c. sugar
3 eggs, well beaten
1 tsp. vanilla
1 tsp. lemon extract
1 3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
3/4 c. sour cream or buttermilk
3 tbsp. cocoa
1/2 c. toasted, chopped pecans

Cream shortening and sugar. Blend in eggs, vanilla, and lemon extract. Sift flour, baking powder, soda, nutmeg, cinnamon, and salt together. Blend into egg mixture. Add sour cream, cocoa, and pecans. Bake in 3 well greased pans at 350 degrees for 30 minutes. Cool and frost.

FROSTING:

3/4 stick butter
1 egg yolk
3 c. confectioners' sugar
1 1/2 tbsp. cocoa
1 tsp. cinnamon
1 1/2 tbsp. hot coffee

Cream butter and blend in egg yolk. Sift sugar, cocoa, and cinnamon together and add to creamed mixture alternately with coffee. Beat until smooth.