Ingredients:
1½ cups chopped pecans
1 cup whole milk
1 cup unsalted butter
1 tablespoon butter
2 cups granulated sugar
4 eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon maple extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
For the frosting:
6 cups powered sugar
12 oz cream cheese, softened at room temperature
1/2 cup unsalted butter
1 teaspoon each of maple and vanilla extract
2 tablespoons milk
Instructions:
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.