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Pecan Pie Cake III
Pecan Pie Cake III
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent 3-layer pecan cake filled with luscious pecan pie filling.
Ingredients:
  • 2 cups chopped pecans
  • 0.5 cup butter, softened
  • 0.5 cup shortening
  • 2 cups white sugar
  • 5 egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • 5 egg whites
  • 0.75 cup dark corn syrup
  • 0.5 cup packed brown sugar
  • 0.33300000429153 cup cornstarch
  • 4 egg yolks
  • 1.5 cups half-and-half cream
  • 0.125 teaspoon salt
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans and divide 2 cups of chopped pecans evenly between them, shaking to coat the bottoms and sides of the pans.
  • In a large bowl, whisk together 1/2 cup butter and shortening with 2 cups sugar until creamy. Add egg yolks one at a time and mix well, then add 1 teaspoon vanilla. Gradually mix in the flour and baking soda, alternating with buttermilk. Finally, gently fold in 1 cup chopped pecans.
  • Beat egg whites in a large mixing bowl until stiff peaks form. Gently fold in 1/3 of the whites, then quickly fold in the rest until no streaks remain. Divide batter evenly among pans.
  • Place the cake in the preheated oven and bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted into the center. Let the cake cool in the pans on wire racks for 10 minutes. Then, flip the layers onto wire racks lined with wax paper. Brush the tops and sides of the cake layers with 2/3 cup of corn syrup and allow them to cool completely.
  • Prepare the Filling: In a large saucepan over medium heat, combine brown sugar, cornstarch, egg yolks, half-and-half, corn syrup, and salt. Bring to a boil and whisk constantly for 1 minute until thickened. Remove from heat and stir in butter and vanilla. Chill before using.
  • To assemble the cake, start by placing the first layer on a serving plate with the pecan side facing up. Spread half of the filling on top. Then, add the second layer with the pecan side up and spread the remaining filling. Finally, top it off with the last cake layer, pecan side up.

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