1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. Toast chopped pecans with 1 tablespoon butter in a skillet over medium heat for 3-4 minutes. Remove from heat.
3. Beat 1 cup butter with sugar until fluffy. Add eggs one at a time, then mix in vanilla and maple extracts.
4. In a separate bowl, combine flour, baking powder, and salt.
5. Gradually add dry mixture to wet mixture, alternating with 1 cup of milk. Fold in toasted pecans.
6. Transfer batter to the baking dish and bake for 30 minutes until a toothpick comes out clean.
7. Prepare frosting by beating powdered sugar, cream cheese, butter, vanilla extract, and maple extract until smooth. Add enough milk to make it spreadable.
8. Crumble and mix half of the cooled cake with ¼ of the frosting. Repeat with the other half.
9. Press the cake crumble back into the baking dish and top with remaining frosting.
10. Refrigerate for 4 hours or overnight until fully set.
11. Cut into small squares and serve chilled.
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