2 c. sugar
1 c. (2 sticks) butter
3 eggs
2 c. blackberries, drained
3 c. sifted all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon (or 1)
1 tsp. cloves (or 1/2)
1 tsp. nutmeg
1 tsp. allspice (or 1/2)
3 tbsp. cocoa
1 c. buttermilk

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans, one 9x13x2 inch pan or two loaf pans.

Cream together sugar and shortening; add eggs, mixing thoroughly. Sift flour, measure and sift with the soda, spices, cocoa, and salt. Beat the blackberries into the shortening mixture, then add sifted dry ingredients in 3 additions, alternately with buttermilk in 2 additions, beating at slow speed just to mix smooth.

Divide batter evenly in the 3 prepared cake pans. Bake 35 to 40 minutes or until cake is just beginning to break from pan sides and a food pick stuck in center of a layer comes out clean. Test at end of 30 minutes.

OLD FASHIONED CARAMEL ICING:

1/4 c. (1 stick) butter (or 1/2 c.)
1 c. brown sugar, firmly packed (or 1 1/2 c.)
1/4 tsp. salt
1/4 c. milk (or 1/3 half & half or evaporated milk)
2 c. confectioners' sugar (or 1 1/2 c.)

In saucepan which will hold frosting mixture, combine butter, brown sugar, salt and milk. Place on medium heat and stir until butter is melted and mixture well blended; then bring to gentle boil and cook, stirring frequently, for about 3 minutes.

Let cool about 30 to 45 minutes, then add confectioners' sugar, all at one time. Beat at high speed, stopping to scrape sides of pan a time or two with rubber scraper.