2 1/3 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. Crisco shortening
1 1/2 c. sugar
2 tsp. vanilla
1 c. milk
4 egg whites

In a medium bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat Crisco and sugar until light and fluffy. Add vanilla. Alternating flour mixture and milk, beat into Crisco mixture. In a small bowl, beat eggs until soft peaks form. Gently fold into batter and pour into 2 greased and floured 9 inch round cake pans. Bake for 30 minutes at 350 degrees. Cool in pan 10 minutes and then take out of pans. Cool thoroughly on wire racks.

FROSTING:

1 c. butter
1/2 c. liquid cane sugar
1/4 maple extract
5 2/3 c. powdered sugar
3 tbsp. milk
1 1/3 c. pecans, chopped

Melt butter in small saucepan and pour into large bowl. Add liquid sugar and maple extract. Gradually beat in powdered sugar and milk until smooth. (May seem runny until cool.) Mix 1/2 cup frosting with 1/3 cup pecans and spread between layers. Frost rest of cake and press pecans into sides.