1/2 c. shortening
1 c. sugar
3 eggs, separated
1 c. evaporated milk
2 tsp. baking powder
24 graham crackers (crushed) or 2 c. graham cracker crumbs
1/2 tsp. salt
1/2 c. chopped pecans

Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Beat shortening and sugar together until creamy. Beat egg yolks until light and add to sugar mixture. In separate bowl, mix baking powder with cracker crumbs, salt and nuts. Add cracker mixture to sugar mixture, alternating with milk. Beat egg whites and add to mixture. Pour into pans and bake for 25 to 30 minutes.

Icing:

2 c. granulated sugar
1 c. brown sugar
1 c. evaporated milk
5 tbsp. vanilla
1 c. chopped pecans (optional)

Combine all ingredients in a large saucepan. Cook until mixture reaches a soft ball stage (238°F on candy thermometer). Remove from heat and beat until starts to thicken and pour over top of cake, let run down sides of cake. Sprinkle with pecans. Put in refrigerator until icing sets.