Autumn Spice Cake

Ingredients:
½ cup (1 stick) butter, softened
1 cup shortening
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1½ cup buttermilk
1 tsp vanilla extract
2 cups flour
1 Tbsp Dutch-processed cocoa
2 tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves

Method:

1. Heat oven to 180°C. Line two 9-inch cake pans with parchment paper and lightly butter.
2. Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together. 
3. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
4. Pour batter into the pans and bake until center tests clean – about 35 mins.
5. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.