1 cup unsalted butter
1 cup brown sugar
2 eggs
1/2 teaspoon salt
1/3 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup unsalted butter
1/2 cup unsweetened cocoa powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon salt
1 cube baking soda
1 cup chopped pecans
1/2 cup confectioners' sugar for garnish
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and brown sugar. Beat in the eggs one at a time, then stir in the salt, white sugar and vanilla. Combine the flour, cocoa powder, cloves, cinnamon and salt, stir into the creamed mixture until well blended. Fold in the baking soda. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool on wire rack for 1 hour before removing from the cake stand. To make the frosting: In a medium bowl, stir together the whole milk and cocoa and the whole cloves and cinnamon and whole cinnamon and cloves. Beat until well blended. Stir in the pecans and confectioners' sugar.
To make the Buttercream Frosting: In a medium bowl combine butter, cream and sugar; beat until smooth. Stir in the cocoa mixture, and the whole cloves and cinnamon and whole cinnamon and cloves. Beat in the eggs one at a time, then stir in the cream.