3/4 c. shortening
1 1/2 c. sugar
3 eggs
1 3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. cocoa
3/4 c. sour milk or buttermilk
1 tsp. vanilla
1 tsp. lemon extract
1/2 c. coarsely cut nuts (pecans)

ICING:

6 tbsp. butter
1 egg yolk
3 c. powdered sugar
1 1/2 tbsp. cocoa
1 tsp. cinnamon
1 1/2 tsp. hot coffee

Cream shortening and add sugar gradually. Cream thoroughly. Blend in the 3 well-beaten eggs. Sift the flour once before measuring. Sift the flour, baking powder, baking soda, salt, spices, and cocoa all together and add to the creamed mixture alternately with the sour milk. Blend in the flavoring and nuts. Pour into well-greased and floured pans (either 2 deep 8-inch layer pans or 2 9-inch pans). Bake at 350 degrees for 30 minutes.

ICING: Cream butter and blend in yolk of egg. Sift the powdered sugar, cocoa, and cinnamon all together and add to the creamed mixture alternately with the hot coffee. Beat until smooth. If necessary, add in more drops of coffee until the icing spreads easily.