Pecan Pie Cake III

Recipe View 5 mins Preheat oven to 350°F (175°C). Generously butter three 9-inch cake pans. Divide 2 cups of chopped pecans evenly among the pans, shaking to coat the bottoms and sides. (5 minutes)

Recipe View 7 mins In a large bowl, cream together 0.5 cup butter, shortening, and 2 cups sugar until light and fluffy. Beat in the 5 egg yolks one at a time, then stir in 1 teaspoon of vanilla extract. (7 minutes)

Recipe View 5 mins In a separate bowl, whisk together flour and baking soda. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir in the remaining 1 cup chopped pecans. (5 minutes)

Recipe View 8 mins In a clean, large glass or metal mixing bowl, beat the 5 egg whites until stiff peaks form. Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to overmix. (8 minutes)

Recipe View 3 mins Divide the batter evenly among the prepared pans. (3 minutes)

Recipe View 30 mins Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. (30 minutes)

Recipe View 1 hrs Cool the cakes in the pans on wire racks for 10 minutes. Invert the layers onto wire racks lined with parchment paper. Brush the tops and sides of the cake layers with 0.5 cup of dark corn syrup, and allow to cool completely. (1 hour)

Recipe View 3 mins Make the Filling: In a medium saucepan, whisk together brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 0.25 cup corn syrup, and salt. (3 minutes)

Recipe View 2 mins Bring the mixture to a boil over medium heat, whisking constantly. Continue boiling for 1 minute, or until the filling has thickened. (2 minutes)

Recipe View 2 hrs Remove from heat and whisk in 3 tablespoons butter and 1 teaspoon vanilla extract. Transfer the filling to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator until completely cooled. (2 hours)

Recipe View 5 mins Assemble the Cake: Place the first cake layer on a serving plate, pecan side up. Spread with half of the chilled filling. Place the second layer, pecan side up, on top of the filling and spread with the remaining filling. Top with the remaining cake layer, pecan side up. (5 minutes)

Recipe View 30 mins Chill the assembled cake for at least 30 minutes before serving to allow the filling to set. (30 minutes)