1 tbsp. cocoa
1 c. creamery butter
3 eggs
1 c. sugar
3 c. sifted all-purpose flour
1 c. sour milk with a tsp. of baking soda in it
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cloves
1 tsp. cinnamon
1 c. blackberry preserves

Take eggs, sugar and shortening (soft but not melted); mix until creamed. Add sifted flour a little at a time. Alternate. Add a little of the milk until flour and milk have all been mixed. Add spices and jam in last. Mix well.

Bake at 350°F for 35 minutes in layer pans or a sheet pan.

Bake slowly to prevent burning. When you stick your finger on the cake, it will pop up if it is done.

Brown Sugar Caramel Icing:

1 lb. brown sugar
vanilla
1 c. half and half cream

Mix brown sugar and cream while cool. Warm slowly until it bubbles and thickens. Remove from stove and add a little vanilla. Let cool and beat until right consistency or takes form.