12 full sized graham crackers crushed (1 3/4  cup)

½ cup flour

2 ½ tsp. baking powder

¾ cup softened butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1 cup milk

¾ cup chopped pecans

Heat oven to 350 degrees.  Combine graham cracker crumbs, flour, baking powder in small bowl and set aside.

Cream butter and sugar in mixer until light and fluffy, about 7 min.  Add eggs one at a time, beating after each addition.  Mix in vanilla.  Beat in flour mixture, alternating with milk until combines.  Stir in nuts. Pour into2 greased and floured 8 in cake pans ( I like to use large muffin tins to make individual cakes) ; bake 25 min. or until toothpick comes out clean.  Cool in pans 15 min.  Remove from pans and finish cooling on wire rack.

1 cup butter

Pinch of salt

2 tsp. maple flavoring

4-6 cups powdered sugar

2-3 tablespoons milk

I like to make the icing a little thinner if using the muffin cups.  Turn the cakes out upside down and pour the icing over the top and let run slowly down the sides being careful not to puddle.  When still wet sprinkle with graham crumbs.