1 cup butter
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/3 cups white sugar
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs, lightly beaten
1 cup chopped buttermilk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
2 tablespoons butter
2 teaspoons all-purpose flour
1/2 cup buttermilk
1/2 cup chopped almonds
green candied pecans
In a large bowl, cream together the butter, flour, baking powder, salt, and sugar with the buttermilk and vanilla. Stir in the brown sugar, cinnamon, nutmeg, and eggs; mix on medium speed until just moist enough to force the mixture into a ball. Spoon into a greased or oiled 9x13 inch baking pan.
Spread chocolate chips and 2 tablespoons butter over the cake. Spread over the cake while still hot, and smoothen.
Extinguish the brown sugar by shaking the pan. Pour over chocolate layer over cake. Cover with buttered foil, remove and let dry overnight. Frost with mering alcohol.
Using a wooden pick, poke holes all over the cake. Be sure not to make holes big enough to overflow the sides. In a medium bowl, beat the eggs until frothy. Gradually beat in the white sugar, and then stir in the buttermilk and vanilla. Spread evenly into the prepared pan, and refrigerate for 1 hour.