1 cup milk
2 egg whites
2 teaspoons cream of tartar
2 cups white sugar
1 cup evaporated milk
2 eggs
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup white sugar
1 cup white cake flour
1/2 tablespoon salt
1/2 cup chopped egg yolks
1 teaspoon ground cinnamon
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Prepare and bake white cake mix according to package directions, except for the flour, salt and baking powder.
In a large bowl, beat the egg whites until soft peaks form. Gradually stir in the cream of tartar, then gradually add 1 cup of sugar and 1 cup evaporated milk, beating well after each addition. Fold in the cake flour and yolk mixture. Cut the batter into 20, then 20⁄4 inch squares with a knife or pastry blender. Place them 4 inches apart onto ungreased baking sheet.
Bake for 17 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool 10 minutes before removing from baking sheet.
To make the frosting: In a medium bowl, stir egg white and cream of tartar until well blended. Spread over cooled cake.
To make the glaze: In a small bowl, mix 1 cup of sugar, 1 teaspoon almond extract and 1 teaspoon vanilla extract. Gradually stir in 1 cup white sugar mixture to make a glaze. Spread over cooled cake. Refrigerate for 2 hours.