Spice Cake with Penuche Frosting

I was in the mood for some cake and got this recipe from everybodylikessandwiches. I didn't have nutmeg, so I substituted some ground cloves, and I used soy milk instead of milk and whole wheat flour. My cake fell apart because it got stuck in the pan (rar!) but besides not looking pretty, it is fantastic. The frosting is so super sweet, but the cake is very savory. They are a fantastic compliment to each other. Mike says that after this and my pumpkin birthday cake, I am still the ace of cakes. :-)

Spice Cake
4 tablespoons margarine or butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
2/3 cup skim milk

1) Beat margarine, sugar, egg, and vanilla in a large bowl until smooth. Mix in combined flour, baking powder, salt and spices alternately with milk, beginning and ending with the dry ingredients. Pour into a greased and floured 8 or 9 inch round cake pan. (I used a bundt pan).
2) Bake at 350 degrees until cake is browned and springs back when touched, about 40 minutes. Cool in pan for 10 minutes and then remove and cool to room temperature on a wire rack.
3) Place cake on serving plate and glaze with Penuche Frosting.

Penuche Frosting
3 tablespoons margarine or butter
1/2 cup brown sugar
2 - 2 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2-4 teaspoon skim milk

1) Melt margarine in a medium saucepan; stir in brown sugar and heat until bubbly. Stir in powdered sugar, vanilla and cinnamon and enough milk to make a spreading consistency.