2 cups dark brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
pinch of salt
1 cup buttermilk
- Preheat the oven to 350 degrees.
- Spray 2 (9 inch) cake pans with non-stick cooking spray.
- In a large bowl, with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream.
- Add the egg yolks, one at a time, beating well after each addition.
- Add the flour, baking soda, baking powder, spices and salt. Mix well.
- Add the buttermilk, mix well.
- With the mixer, in another bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour the batter evenly into the two pans.
- Bake until a knife inserted is cleanly removed, about 30 minutes.
- Remove from the oven and let cool on wire racks.
- After the cakes have cooled, invert them onto sheets of parchment paper
Toasted Walnut Cream Cheese Frosting:
8 ounces cream cheese, softened
6 tablespoons butter, softened
3 1/2 cups confectioner's sugar
1 teaspoon pure vanilla extract
2 tablespoons milk
1/2 cup toasted walnut pieces
- In a small saucepan toast the walnuts in 2 tablespoons of the butter on medium-low heat. Remove from heat and let cool.
- In a large bowl, with an electric mixer cream the cheese and remaining 4 tablespoons of butter.
- Add the sugar, 1/2 cup at a time, mixing after each addition.
- Add the vanilla and milk, mix well.
- Fold in the walnuts.
- Frost the cake, when cool, put in refrigerator to set, at least one hour.
