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Ingredients
- FILLING:
- 3 Cups finely chopped pecans, toasted
- 1/2 cup butter or margerine, softened
- 1/2 cup shortening (Crisco)
- 2 cups sugar
- 5 large eggs, separated
- 1 Tbls Vanilla extract
- 2 cups flour
- 1 tsp. baking soda
- 1 cup buttermilk
- 3/4 cup dark corn syrup
- 1/2 cup firmly packed dark brown sugar
- 3/4 cup dark corn syrup
- 1/3 cup cornstarch
- 4 egg yolks
- 1 1/2 cups half and half
- 1/8 tsp. salt
- 3 Tbls. butter or margerine
- 1 tsp. vanilla extract
Preparation
Step 1
Sprinkle 2 cups pecons evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans. Beat 1/2 cup butter and shortening at medium speed w/electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla. Add fllour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans. Beat egg whites at medium speed until stiff peaks form; fold 1/3 of egg whites into batter. Fold in remaining egg whites (do not overmix) & pour batter into prepared pans. Bake at 350 for 25 minutes. Cool in pans for 10 minutes. Invert layers onto wax paper. Brush tops and sides of layers with corn syrup, and cool completely. Layer cake (pecan side up) with pie filling (cake, filling, cake, filling, cake).
FILLING:
Whisk together first 6 ingredients in a heavy 3 quart saucepan until smooth. bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla extract. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming and chill 4 hours. Makes 3 cups.
Note: to chill filling quickly, pour filling into a bowl. Place bowl in larger bowl filled with ice. Whisk constantly until cool (about 15 minutes).