2 teaspoons baking powder
1 teaspoon baking soda
4 eggs
1 cup vegetable oil
1 cup white sugar
1 cup soy milk
2 cups chopped pecans
1 (3 ounce) package instant vanilla pudding mix
1 cup shortening or margarine
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup vegetable oil
1 tablespoon vanilla extract
1/2 cup chopped walnuts
1 cup chopped marshmallows
1 cup chopped walnuts
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch pan. Beat together the egg and oil in a small bowl, and sprinkle evenly over the extra mixture.
Sift together the baking powder, baking soda, the 2 eggs and 1 cup sugar into a large bowl. Beat the remaining 1 cup sugar until well blended. Mix in the soy milk, pecans and pudding mix.
In a small bowl, mix the vanilla, shortening, margarine and 1 cup sugar to make a glaze. Mix in the remaining 1 cup sugar, mix until well blended. Spread over cake while filling is in a dry place, to make an attractive heaping of fruit.
Bake in preheated oven for 10 to 12 minutes, or until toothpick inserted in center comes out clean. Cool completely before removing from pans. Cool for 10 minutes, and drizzle glaze over cake.
Cool completely before frosting cake. Frost with fruit top filling and sprinkle with walnuts and marshmallows. Garnish with nuts and pecans, if desired.