3/4 c. butter
1 1/2 c. brown sugar
3 eggs, separated
2 1/4 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 c. buttermilk

Preheat oven to 375 degrees.

Cream butter. Add sugar, a little at a time and beat until fluffy. Beat in egg yolks, one at a time. Sift flour, soda and spices. Add to egg mixture alternately with sour milk. Beat eggs whites until stiff but not dry and fold into batter.

Pour into 2 (9 inch) greased and floured cake pans. Bake 20-25 minutes or until cake tests clean. Cool and remove from pan. Put layers together with cream filling. Before serving top with whipped cream.

CREAM FILLING FOR CAKE:

1 c. heavy cream, whipped
1/2 c. sugar
1 1/2 tbsp. cornstarch
1 1/2 tbsp. flour
Dash of salt
1 1/2 c. milk or cream
1 egg yolk
1 tsp. vanilla

Sift sugar, cornstarch, flour and salt. Mix with cold milk into a smooth paste. Cook over low heat until thickens, stirring constantly. Cook about 7 minutes. Stir some of the hot mixture into egg yolk. Return egg yolk mixture to sauce and cook 2 minutes longer, stirring constantly. Remove from heat. Beat in vanilla and cool.