Ingredients:

2 3/4 cups of all-puporse flour
1 teas. soda
1 teas. baking powder
1/2 cup cocoa
1 scant teaspoon of each nutmeg, cloves, allspice, cinnamon
1/2 teas salt
2 1/4 cups of sugar
1/2 cup shortening
2 eggs
1 cup berries with juice
1 teas vanilla
1 cup buttermilk
1 tablespoon vinegar
1/3 cup hot water

Directions:
1. In a bowl mix together flour, soda, baking powder, cocoa, nutmeg, cloves, allspice, cinnamon and salt. You can also sift this 3 time with a sifter.

2. In a large bowl mix the sugar, shortening, eggs. Add the berries with juice and vanilla.

3. Mix together the buttermilk and vinegar.

4. Add buttermilk mixture and flour mixture alternately to the cake mixture mix that well. Then add 1/3 cup of hot water and mix well.

5. Pour in 3 large layer cake pans that have been greased and floured. Bake at 350 degrees F about 35 minutes or until toothpick comes out clean. Let cool a bit. Then turn out to cool.

CARMEL ICING
1. In a heavy pan add 2 cups of brown sugar (do not pack down)

2. Half or less cup of milk

3. Heat to boiling. Let boil about 5 minutes.

4.Remove from heat Add 3 tablespoons butter, 1 teaspoon vanilla. Stir and let cool.

5.When completely cool mix enough confectionery sugar until it will spread easily. Put icing on cake.

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Note: you can also bake this in a 13 x 9 inch pan, and a bundt cake pan. Baking time will vary on these pans. I haven't timed them but you still need to bake until tooth pick insereted in center come out clean.