1/4 cup shortening (Crisco)
2 cups brown sugar
2 eggs yolks
1 tsp. baking soda
1 1/2 cups sour milk*
1 tsp. baking powder
1 tsp. cloves
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla
2 1/3 cups all-purpose flour

MERINGUE TOPPING:

2 egg whites
1 cup brown sugar
1/2 cup chopped nuts (optional; I use walnuts)

Preheat oven to 350°F.

Blend shortening with sugar and egg yolks in one brisk beating. Dissolve baking soda in sour milk. Add milk alternately with sifted dry ingredients. Add vanilla. Beat well, pour into greased and floured 13x9-inch pan.

For meringue topping, beat two egg whites and slowly beat in brown sugar. Spread meringue over raw cake batter. Sprinkle with chopped nuts, if desired.

Bake at 350°F for 45 to 50 minutes.

Note: If you have no sour milk, just add 1 teaspoon vinegar to milk and then add the baking soda.

Variation: You may add the meringue topping after the cake is baked. Put into hot oven about 5 minutes.

Submitted by: Helen