Ingredients
1 cup butter, softened1-1/2 cups sugar3 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour1/4 cup baking cocoa1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 to 1 teaspoon ground nutmeg1/4 to 1/2 teaspoon ground cloves1 cup buttermilkMOCHA ICING:3-3/4 cups confectioners’ sugar1/4 cup baking cocoa6 tablespoons strong brewed coffee6 tablespoons butter, melted1 teaspoon vanilla extractToasted whole or chopped almonds, optional
Preparation
Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla.
Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans.
Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans.
In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.
