This cake takes a little bit of effort but it so worth it! I absolutely love pecan pie and this cake has the best of the best in flavors if you ask me. You get a nutty cake and a pecan pie all in one!
Pecan Pie Filling
Needed:
1/2 cup brown sugar
3/4 cup corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/4 t salt
3 T butter
1 vanilla bean-scraped
Mix together the first 7 ingredients in a pan until smooth over medium heat. Bring to a boil stirring constantly, and boil for only 1 minute. It will be thick. Remove from heat; and mix in vanilla bean seeds. Place a sheet of parchment paper directly on surface of mixture to prevent a film from forming, and chill over night.
Cake
Needed:
3 cups pecan halves
1 cup butter flavor shortening
2 cups sugar
5 eggs-separated
1 vanilla bean-scraped
2 cups flour
1 t baking soda
1 cup buttermilk
3/4 cup corn syrup
Spread 3 cups of pecans evenly in 2 buttered 9 inch round cake pans.
Beat shortening and sugar until fluffy. Now add egg yolks 1 at a time until blended after each one is added. Stir in vanilla bean seeds.
Combine all of your dry ingredients together and stir. Add to shortening mixture alternating with the buttermilk, beginning and ending with flour mixture. Stir slowly just until blended after each addition.
Beat egg whites until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. Do not over mix!!!!! Pour butter into prepared pans.
Bake at 350 for about 25 minutes. Cool in pans on wire racks for about 10 minutes, then flip onto the wire racks. Put some wax paper down under the wire racks. Brush the tops and sides of layers with corn syrup and cool completely. Spread pecan pie filling on one layer pecan side up and then place second layer pecan side up on filling and spread with remaining filling. Chill and serve! Soooo good!
