1 c. butter, softened
2 c. sugar
5 eggs
2 c. all purpose flour
1/2 c. cocoa
2 tsp. ground allspice
2 tsp. ground cinnamon
1/2 to 1 tsp. ground cloves
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
Nut and Fruit Filling
Caramel Frosting
Pecan halves
About 1/2 c. semisweet chocolate morsels, melted

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each. 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 floured 9 inch cakepans. Bake 375 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove layers from pans; cool completely on wire racks.

NUT AND FRUIT FILLING:

1 (14 oz.) can sweetened condensed milk
1 1/2 c. sifted powdered sugar
1 tsp. ground allspice
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 1/2 c. raisins, ground
1 c. chopped pecans

Combine all ingredients, mixing well. Yield: about 4 cups.

CARAMEL FROSTING:

2 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. butter
1/2 tsp. baking soda
1 c. buttermilk
2 tbsp. light corn syrup

Combine all ingredients in large heavy saucepan; cook over medium heat, stirring until sugar dissolves. Cook until a candy thermometer reaches soft ball stage (236 degrees). Cool mixture slightly. Beat until mixture reaches spreading consistency; frost top and sides of cake, working rapidly. Yield: enough frosting for top and sides of one 3 layer cake.