2 c. flour
1 c. granulated sugar ¼ tsp. cloves
¾ tsp. baking soda 1 c. buttermilk
1 tsp. salt ¾ c. brown sugar
1 tsp. cinnamon ½ c. oil
Into mixer bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves. Add buttermilk, brown sugar, and oil. Beat 2 minutes on medium speed of mixer. Add eggs; beat 2 minutes more. Spread batter in two greased and floured 9-inch round layer cake pans. Bake in 350 degree oven for 25-30 minutes. Cool 5 minutes, remove from pan. When cool, frost with penuche icing.
½ c. butter
¼ c. milk
1 c. brown sugar
2 ½ c. powdered sugar
In saucepan, melt ½ cup butter, stir in 1 cup brown sugar. Bring to boiling; cook and stir over low heat for 2 minutes. Stir in ¼ cup milk. Return to boiling, stirring constantly. Remove from heat and cool to 120 degrees. Gradually beat in 2 ½ cups sifted powdered sugar. If icing becomes too thick, 1-2 tablespoons of milk will help to thin it.