1 c. butter, softened
2 c. all-purpose flour
5 eggs
2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. baking soda
2 c. sugar
1/2 c. cocoa
1/2 to 1 tsp. salt
1 c. buttermilk
Caramel Frosting

NUT AND FRUIT FILLING:

Pecan halves
1/2 c. semi-sweet 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.