Pecan Pie Cake

Updated at: Thu, 17 Aug 2023 04:03:07 GMT

Step 1

Whisk together brown sugar, corn syrup, corn starch, egg yolks, half and half, and salt in heavy 3 quart saucepan until smooth. Bring mixute to boil over medium heat, stirring constantly. Boil until thick, about 1 minute.

Step 2

Remove from heat, then whisk in butter and vanilla. Pour filling into shallow bowl, and cover with wax paper pressed against filling to prevent a film from forming. Chill in fridge for 4 hours.

Step 3

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

Step 4

Beat 1/2 cup butter and shortening at medium speed in electric mixer until fluffy. Gradually add in sugar, mixing until smooth. Add egg yolks, one at a time, until each is blended before adding the next. Stir in vanilla. Add flour and baking soda to butter mixture. Mix in buttermilk. Beat at low speed until well blended. Stir in remaining 1 cup pecans.

Step 5

In a separate bowl, beat egg whites at medium speed until stiff peaks form. Fold 1/3 of egg whites into batter. Fold in remaining egg whites, ensuring you do not overmix.

Step 6

Pour batter into prepared pans. Bake at 350°F for 25 minutes or until toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Then, invert pans onto wax-paper-covered wire racks, removing the pans. Brush tops and sides with corn syrup.

Step 7

Once cooled, place first layer on the cake plate and spread half of pecan pie filling. Place second layer on top, and add remaining pecan pie filling on top of that. Place final layer on top.

Step 8

If desired, you can create pastry fall leaves to garnish (see below). If not, your pecan pie cake is done!

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