Enjoy a slice of this old-fashioned spice cake with a glass of ice cold milk. Toasted walnuts pressed on the side of the cake make an attractive and tasty garnish.
Heat oven to 350 F. Coat two 9-inch cake pans with nonstick cooking spray; line bottom with parchment or waxed paper and spray again.
In bowl, whisk flour, baking soda, cloves, cinnamon, nutmeg and salt. Set aside.
In a second bowl, beat together both sugars and shortening until combined. Beat in eggs, one at a time, beating well after each addition. Beat in the dry ingredients in three additions, alternating with the buttermilk. Beat 2 minutes.
Divide batter between prepared pans. Bake at 350 F for 35 minutes, until toothpick inserted in center comes out clean. Cool in pans on wire rack 12 to 15 minutes. Turn cake layers out and cool completely.
In bowl, beat shortening, butter and extracts. Gradually beat in confectioners sugar then 6 tablespoons of milk; beat until smooth, adding more milk as needed for good spreading consistency.
Place 1 layer on serving plate. Spread with 1 cup of frosting. Place second layer on top. Frost top and sides of cake. Gently press chopped nuts onto sides.