Grease and flour three 8-inch round cake pans; set aside.
Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, salt, and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
Pour two-thirds of batter into 2 prepared cake pans.
Dissolve cocoa in water; add to remaining one-third of batter, mixing well. Pour batter into remaining prepared cake pan. Bake layers at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
Spread Creamy Mocha Icing between layers, placing dark layer in the center. Frost top of cake with remaining frosting. Yield: one 3-layer cake.