---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 16 Servings
     2/3 c  Shortening
       2 c  Brown sugar, packed
       2    Egg yolks
       1 ts Baking soda
   1 1/4 c  Sour milk; * see note
   2 1/3 c  All-purpose flour
       1 ts Baking powder
       1 ts Cinnamon
     1/2 ts Ground nutmeg
     1/2 ts Ground cloves
     3/4 ts Salt
       1 ts Vanilla extract
       2    Egg whites
       1 c  Brown sugar, packed
     1/2 c  Nuts; chopped
   Recipe by: Jo Merrill * To make sour cream, add 1 1/4 tablespoon vinegar or
   lemon juice to the milk and let stand a few minutes before using in this
   recipe. 1-Cream together shortening and brown sugar. Add eggs; mix well.
   2-Dissolve baking soda in sour milk and set aside. 3-Combine all remaining
   dry ingredients. Add sour milk and dry ingredients alternately to cream
   mixture.  Add vanilla and mix until smooth. Spread into greased 9 x 13 inch
   baking pan. 4-To prepare meringue: Beat egg whites until stiff. Slowly add
   brown sugar and continue beating until smooth.  Spread over cake batter and
   sprinkle with chopped nuts. 5-Bake in preheated 350 degree oven for about
   50 minutes. Recipe from Lancaster County Cookbook--Jo Merrill