2 c. brown sugar
1/2 c. shortening
2 c. flour
1 c. sour cream
3 eggs (separated)
1 c. raisins
1 c. walnuts (chopped)
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cloves
2 tsp. cinnamon
2 tsp. allspice (optional)

Cream together the sugar and shortening, add the spices and beaten yolks of the eggs. Sift together the dry ingredients, and add alternately with sour cream. In separate bowl beat egg whites until stiff, fold in last with nuts and raisins. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 minutes.

FROSTING:

2 c. sugar
4 tbsp. cocoa
Dash of salt
1 tsp. vanilla
1 tbsp. butter
Canned evaporated milk or cream to moisten

Stir over LOW heat to the soft ball (230 degrees) stage. Remove from heat, beat until cool and spread on cooled cake.