Classic Spice Cake

This spice cake recipe is adapted from the Better Home and Garden cookbook. The original recipe is fantastic, but over the course of time, I have made a couple adjustments, and I think it's just right! This is a great cake for the holiday's, and it is always a huge hit! I always serve it with cream cheese frosting.

• Ready In: 50 mins
• Serves: 20
• Yields: 1 9x13 cake

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1⁄4 cup butter, softened
• 1⁄4 cup shortening
• 2  eggs
• 1  cup buttermilk or 1  cup  sour milk
• 1 1⁄2 cups granulated sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 teaspoon ground cloves
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄4 teaspoon pumpkin pie spice
• 4  ounces cream cheese, softened
• 2 1⁄2 cups powdered sugar
• 1⁄4 cup butter, softened
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 350. Grease and flour a 9x13 pan.
2. Mix flour, baking soda, baking powder, nutmeg, cloves, cinnamon, and pumpkin pie spice in a bowl and set aside.
3. In another bowl, blend shortening, butter and sugar until fluffy. Beat in one egg at a time. Add vanilla. Alternate adding the flour mixture and the buttermilk until mixture is smooth.
4. Bake 30-35 minutes or until tooth pick comes out clean.
5. For frosting: Mix butter and cream cheese together until creamy. Add vanilla. Slowly beat in 2 1/2 cups powdered sugar until smooth. Refrigerate until needed. Ices one 9x13 pan. Double recipe for two 9" cake pans.