In a large bowl, cream together the shortening and sugar.
Add the eggs and mix well.
Add in the molasses and mix again.
In a separate bowl, whisk together the flour, soda, salt, cinnamon and cloves.
Add the dry ingredients into the wet ingredients alternately with the buttermilk, mixing between each addition.
Divide the batter between the two prepared pans.
Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool in the pan for 5 minutes.
Loosen the edges of the cake, then turn the cakes out onto a wire rack to cool completely.
To make the frosting:
In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color.
Add in the powdered sugar, spices, vanilla and 4 tablespoons of milk. Beat on low speed for 3-5 minutes, adding in the last tablespoons of milk if the buttercream needs to be thinner.
Assemble the Cake:
Place one cake layer on a cake plate.
Cover the top with frosting.
Place the second cake layer on top of the first.
Frost the top and sides of the cake, smoothing the frosting as you go.
Store in an airtight container at room temperature.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake (and using all of the frosting). To lower the calories, make less frosting and frost it lightly as a "naked" 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.**