Pecan Pie Cake

This is for the ones who like Pecan Pie and Cake.

Pecan Pie Cake

3 cups finely chopped pecans toasted and divided
1/2 cup butter softened
1/2 cup shortening
2 cups sugar
5 large eggs separated
1 tablespoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
1 recipe Pecan Pie filling (listed below) Make ahead of time chills 4 hours.

Sprinkle 2 cups pecans evenly into 3 generously buttered 9 inch round cakepans.
Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating mixture well.
Add egg yolks, 1 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 pecans.

Beat egg whites at medium speed until stiff peaks form; fold one third of egg whites into batter.
Fold in remaining beaten egg whites.
Pour into prepared pans.

Bake at 350 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 cake layers with corn syrup and cool completely.

Spread Pecan Pie Filling between layers. Layers should be stacked pecan side up. Spread Pecan Pie Filling on top and side of cake.

Pecan Pie Filling

1/2 cup firmly 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
1 teaspoon vanilla

Whisk together first 6 ingredients in a heavy 3 quart saucepan until smooth.
Bring mixture to a boil over medium heat, whisking constantly, boil 1 minute or until thickened.
Remove from heat.

Whisk in butter and vanilla.
Place a sheet of wax paper directly on surface of mixture to prevent a film from forming.
Chill 4 hours.

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