1.Preheat the oven to 350*
2.Grease or spray a 9x13 baking pan
3.Melt 1 tbsp butter in small skillet over medium high heat
4.Add in the chopped pecans and stir until coated
5.Cook for 5 minutes until the chopped pecans have toasted
6.Remove from the heat
7.In a large bowl combine the butter and 1 cup of sugar, Beat until fluffy, then add one at a time beating after each one. Add in the vanilla extract and the Maple extract
8.In another bowl combine the flour baking powder and salt, blend well
9.Slowly add the flour mix to the butter and egg mixture, alternating with 1 cup milk
10.Mix until just combined, then fold in the toasted pecans
11.Put the batter into the prepared baking pan and bake for 30 to 35 minutes, until a toothpick comes out clean
12.As the cake is baking, place the Confectioner's Sugar in a bowl with the butter. Add the Vanilla extract and the maple extract and begin to blend, add a small amount of milk at a time until the desired consistency is reached.
13.When the cake is done and cool enough to handle, divide the cake in half. Place one half into a bowl and crumble the cake
14.Stir ¼ of the frosting in the bowl with the crumbs
15.Repeat the process with the second half of the cake
16.Put all of the cake crumbles with frosting mixture into the baking pan and press down in an even layer
17.Top the layer with the remaining frosting
18.Refrigerate until fully set, 4 hours or overnight.
19.Cut into small squares and serve chilled.