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Pecan Pie Cake




Source of Recipe


postewd to rc by billk54


List of Ingredients




3 cups finely chopped pecans, toasted and divided

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

3/4 cup dark corn syrup

1 recipe pecan pie filling

1 recipe pastry garnish (optional)

---Pecan Pie Filling:

1/2 cup packed dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half and half

1/8 teaspoon salt

3 tablespoons butter or margarine

1 teaspoon vanilla extract



Recipe



Sprinkle 2 cups pecans evenly into 3 generously buttered 9 inch round cake pans; shake to coat bottom and sides of pans.

Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Stir in vanilla.

Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.

Beat egg whites at medium speed until stiff peaks form; fold 1/3 of egg whites into batter. Fold in remaining egg whites (do not over mix). Pour batter into prepared pans.

Bake at 350 degrees for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper lined wire racks. Brush tops and sides of layers with corn syrup and cool completely.

Spread half of pecan pie filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.

Yield: 1 three layer cake (12 to 16 servings)

Pecan Pie Filling: Whisk the brown sugar, corn syrup, cornstarch, egg yolks, half and half and salt in a heavy 3 quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute or until mixture thickens. Remove from heat. Whisk in the butter and vanilla. Place a sheet of waxed paper on the surface of mixture. Chill for 4 hours.