1 3/4 c Flour, sifted all-purpose
-or 2 c cake flour 1 ts Baking powder
4 tb Buttermilk, powdered
9 ts Cocoa
1 ts Vanilla
1 1/2 c Sugar
1 ts Salt
1 ts Cinnamon
1 ts Cloves, ground
1 ts Allspice
1/2 c Mayonnaise, + 3 tb
2 md Eggs
1 c Sour cream
8 oz Cream cheese
1/4 c Butter
1 Confectioner sugar
1/4 c Cocoa
1 ts Vanilla
Cinnamon, dash optional Preheat oven to 350 degrees F.(moderate) Grease and flour two or three 8 inch layer pans or one 9x12x2 cake pan. Mix all dry ingredients together. Blend in mayonnaise, eggs, vanilla and 1/2 of sour cream. Beat 2 minutes at medium speed with mixer or 300 strokes by hand. Add remaining sour cream and beat 2 minutes longer. Pour into pans. Bake 25 to 35 minutes until a toothpick inserted in center comes out “clean”. Cool on rack a few minutes before removing from pan. When cool, frost cake! FROSTING: Cream butter and cream cheese together until fluffy, gradually add dry ingredients one at a time until all are well blended. Add vanilla and blend well.