1/4 cup buttery round crackers
3 tablespoons margarine, softened
2 1/2 cups packed brown sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 cup white sugar
1 egg
1 cup butter
1/2 cup white sugar
2 tablespoons cornstarch
1 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1 cup chopped pecans
1 1/2 cups all-purpose flour
1/4 cup butter, softened
1 teaspoon baking powder
1/2 teaspoon almond extract
8 (1 ounce) squares unsweetened chocolate, chopped
Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13 inch baking pan with aluminum foil.
In a medium bowl, cream together the butter, brown sugar, egg, and vanilla. Beat in the flour, baking soda, baking powder, salt, buttermilk, pecans, sugar, and egg. Mix until well blended. Stir in the flour mixture.
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out drizzly. Remove from heat and allow to cool to room temperature.
To Make the Chocolate Glaze: Combine confectioners' sugar, 2 eggs, 2 teaspoons of vanilla extract, 1 cup margarine, pecans, 1 cup pecans, 1 cup white sugar, 1/2 cup chopped pecans. Mix gently.
During the last 30 minutes of baking, remove foil and sprinkle with chocolate glaze.