6 egg whites, room temperature
1/2 tsp. salt
6 egg yolks
1 1/2 c. sugar
1 tsp. baking powder
2 c. Cool Whip and brown sugar topping
2 tsp. vanilla
1 tsp. almond extract
2 c. graham cracker crumbs
1 c. finely chopped pecans

Heat oven to 325 degrees. Bake in 9 inch cake pans greased and floured.

Beat egg whites and salt in large mixer bowl on low speed until foamy. Beat on high speed until mixture is thick and forms ribbons (about 10 minutes). Beat in baking powder, vanilla and almond extract.

Fold egg yolk mixture, graham crackers and nuts into egg whites.

Pour into pans, bake until wooden pick inserted in center comes out clean, about 25 minutes. Cool in pans 10 minutes; remove and cool completely on wire racks.

Make brown sugar topping.

BROWN SUGAR TOPPING:

1 egg, slightly beaten
2 c. packed brown sugar
2 tbsp. butter
2 tbsp. orange juice
2 tsp. flour
1/2 tsp. vanilla

Combine all ingredients except vanilla in small saucepan; cook, stir over low heat until thick and smooth, about 5 minutes. Stir in vanilla. Let cool at room temperature no longer than 2 hours.

Place cake layer on serving plate; spread with 3/4 cup of whipping cream.

Place second layer over whipped cream. Spread remaining whipped cream over top; drizzle with topping. Garnish with chopped nuts.