Grease 3 9” cake pans with shortening, then dust with flour. Preheat the oven to 350º Fahrenheit.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, soda, cloves and black pepper. Set aside.
In a large bowl, cream together the shortening and sugars until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating between each addition.
Mix in the vanilla.
Add the dry ingredients alternately with the buttermilk, mixing after each addition and scraping the sides of the bowl as needed.
Divide the batter evenly between the 3 prepared pans.
Bake for 23-25 minutes or until the center of the cake springs back when you touch it.
Allow the cakes to cool for 10 minutes, then turn them out on a wire rack to cool completely.
Prepare the seafoam frosting.
Combine the egg whites, sugar, water and cream of tartar in the top of a double boiler. Mix thoroughly.
Place over boiling water and beat constantly until mixture holds a peak. This will take at least 7 minutes, but most likely closer to 10 minutes.
Remove from the heat.
Add vanilla and beat until thick enough to spread.
Makes 5-6 cups of frosting.
Assemble the cake:
Place one cake layer on a cake plate. Top with the frosting.
Then repeat with the second layer of cake and more frosting.
Top with the final layer of cake and frost the top and sides of the cake with the remaining frosting.
Store in an airtight container at room temperature for up to 24 hours, then refrigerate.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**Recipe Source: Pillsbury Bake Off Cake Cookbook