3 cups graham cracker crumbs
1 cup butter
1 cup packed light brown sugar
2 egg yolks
1 cup white sugar
1 cup milk
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup chopped pecans
2 eggs
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a medium bowl, combine graham cracker crumbs, butter, brown sugar, egg yolks, white sugar, milk, and vanilla. Stir gently until evenly coated.
Shape graham cracker mixture into a cake shape by placing 1/2 inch from sides of pan. Pour batter into pans.
Bake in preheated oven for 1 hour or until a toothpick inserted into center of cake comes out clean. Cool completely in pan. Cut into 10 pieces.
To make frosting: In a small bowl, beat egg yolks until foamy. Mix 1/4 cup sugar with 1 cup flour, stirring constantly. Beat egg yolk mixture into graham cracker mixture until blended. Fold whipped cream into graham cracker mixture until even. Frost cooled cake.
For frosting: Rub pecans into top of cake. Remove from pan. Shape graham cracker mixture into 1 inch balls. Place 1 1 at bottom of ungreased 9 inch square pan.