Cream together shortening and sugar until light and fluffy.

Beat in the eggs one at a time until well combined.

In a separate bowl, pour milk over crushed graham crackers and let soften.

Add the softened graham cracker mixture to the creamed mixture.

Gradually add the baking powder, salt, and vanilla extract.

Fold in the chopped pecans.

Pour the batter into two greased and floured cake pans.

Bake at 375°F (190°C) for 25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.

Spread whipped cream or your favorite topping between the layers and on top of the cake.

Slice and serve.