Cinnamon Graham Cracker Cake

This was my labor of love for my husband's birthday, which was much appreciated. His family used to get a particular graham cracker cake for special occasions. I'd never heard of graham cracker cake, but I tried to recreate the deliciousness. It turned out well, even with my oven adventures.
Cinnamon Graham Cracker Cake
2 cups graham cracker crumbs (I used cinnamon)
1/2 cup ground pecans
1/2 cup cake flour
2 tsp. baking powder
1 cup butter, softened
1 cup packed light brown sugar
3 egg yolks, room temperature
2 tsp. vanilla extract
1 cup milk, lukewarm
3 egg whites, room temperature
1/4 cup white sugar

Preheat oven to 350ºF. Grease two 9-inch round pans. Combine the crumbs, 1/2 cup pecans, flour, baking powder and salt.

In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.

Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans. Bake for 25 minutes, or until a tester comes out clean. (I found this took a bit longer.) Cool in the pans on a rack about 10 minutes, then invert and cool completely.

Frost cakes using honey cinnamon frosting, and stack in layers. Sprinkle extra graham cracker crumbs in between the two layers, and press graham cracker crumbs on the outside edges of the entire cake.

Honey Cinnamon Frosting
1 1/4 cups powdered sugar
1/2 cup butter, softened
1 Tbsp. honey
1/8 tsp. cinnamon

Beat all ingredients together several minutes until light and fluffy.