3/4 c. shortening
1 1/2 c. sugar
3 eggs
1 3/4 c. sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
3/4 tsp. nutmeg
4 tsp. cocoa
1 c. milk
1 1/2 tsp. vanilla
1 tsp. lemon extract
1 c. finely chopped pecans

Cream shortening, sugar and eggs. Set aside. Sift flour before measuring. Sift all dry ingredients together, add gradually to creamed mixture, alternating with milk and extracts. Beat until smooth and fluffy. Fold in nuts. Grease and flour 2 (9 inch) cake pans. Pour butter in dividing equally. Bake 25 to 30 minutes in 350 degree oven (or until cake pulls away slightly from sides of pan). Cool completely before icing.

NAMELESS CAKE ICING:

6 tbsp. stick butter, softened
1 egg yolk
2 tsp. cinnamon
4 tbsp. cocoa
1 (1 lb.) box confectioners' sugar
Cold coffee to spreading consistency

Mix and beat thoroughly, adding cold coffee a little at a time until spreadable. I decorate the top with pecan halves or with chopped pecans. Also put chopped pecans between layers, helps to keep layers in place, besides being delicious.