Sunday, May 6, 2012

Pecan Pie Cake

I did not actually make this myself. A friend at work made it. (Thanks Trish!) It was so good, I have to share the recipe. This is one of those cakes that is very impressive and worth the effort. I wish there were leftovers!
Pecan Pie Cake
1/2 c. dark brown sugar
3/4 c. dark corn syrup
1/3 c. cornstarch
4 egg yolks
1 1/2 c. half-and-half
1/8 t. salt
3 T. butter
1 t. vanilla extract
Whisk together everything but the butter and vanilla in a heavy saucepan. Bring to a boil, whisking constantly, and boil for at least one minute, or until thick. Remove from heat, whisk in butter and vanilla. Let cool. Put a sheet of wax paper on top of the frosting and refridgerate for at least 4 hours.

3 c. finely chopped pecans
1 stick of butter
1/2 c. Crisco
2 c. sugar
5 large eggs, separated
1 T. vanilla
2 c. flour
1 t. baking soda
1 c. buttermilk
3/4 c. dark corn syrup

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well.  Add egg yolks, 1 at a time, beating just until blended after each addition.  Stir in vanilla.
Combine flour and baking soda.  Add to butter mixture alternating with the buttermilk, beginning and ending with flour  mixture.  Beat at low speed just until blended after each addition.  Stir in remaining 1 cup pecans.
Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Gently fold in remaining egg whites. Pour into prepared pans.Bake at 350 for about 20-25 minutes. 
Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Brush the tops and sides of layers with corn syrup, and cool completely. Spread half of pecan pie filling on one layer, pecan side up.   Place second layer, pecan side up, on filling, and spread with remaining filling.  Top with remaining layer, pecan side up.

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