2 1/2 c. self-rising flour
1 1/4 c. sugar
1/2 c. shortening
1 c. milk
1 1/4 tsp. maple extract
1 egg
2 egg yolks
3/4 c. chopped pecans

Place all ingredients except pecans in large mixing bowl. Beat at medium speed 3 to 4 minutes or until well blended. Stir in 3/4 cup pecans. Turn into greased 9 x 13 x 2 inch pan and spread evenly. Bake in moderate oven (350 degrees) 35 to 45 minutes or until cake tests done. Remove from oven and cool 5 minutes. Meanwhile, prepare Fluffy Maple Frosting. Spread frosting on top of warm cake. Return cake to oven and bake 10 minutes or until frosting is lightly browned.

FLUFFY MAPLE FROSTING:

2 egg whites
1/4 c. sugar
3/4 tsp. maple extract
1/4 c. chopped pecans

Beat egg whites until foamy. Gradually beat in sugar, a tablespoonful at a time. Blend in maple extract. Continue beating until soft peaks form. Spread on top of cake. Sprinkle with nuts.