Pecan Pie Cake

This recipe is a family favorite, especially at Thanksgiving at our home. My son requested that it be served at the groom's table at his upcomming wedding.

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
2 teaspoons baking soda
1 cup buttermilk
3/4 dark corn syrup
1 recipe pecan pie filling

Sprinkle 2 cups toasted pecans evenly into 3 buttered 9-in round cake pans; shake to coat bottoms and sides of pans.



Beat 1/2 cup butter and shortening until fluffy; gradually add sugar, beating well with mixer. Add egg yolks, 1 at a time, beating until blended. Stir in Vanilla.
Add flour and baking soda to butter mixture alternately with buttermilk beginning and ending with flour. Beat at low speed on mixer until blended. Stir in 1 cup finely chopped pecans.


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


Bake 350o for 25 minutes or until done. Cool pans on wire rack 10 minutes. Invert layers onto wax paper and brush tops and sides with corn syrup and cool.

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 cream; 1/8 teaspoon salt; 3 tablespoons butter or margarine; 1 teaspoon vanilla
Whisk together first 6 ingredients in a 3-qt saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil one minute or until thickened. Remove from heat and whisk in vanilla and butter. Place sheet of wax paper on top of mixture to prevent film. Chill for 4 hours.

Assemble cake: Spread half of filling on 1 layer, pecan side up. Place second layer pecan side up, on filling; spread with remaining filling. Top with remaining 3rd layer, pecan side up.
Serves 10.