Pecan Pie Cake
Ingredients:
- dark brown sugar - 1/2 cup
- dark corn syrup - 3/4 cup
- cornstarch - 1/3 cup
- egg yolks - 4
- half & half - 1 1/2 cups
- salt - 1/8 t
- butter - 3 T
- vanilla extract - 1 t
- pecans, toasted, finely chopped - 3 cups
- unsalted butter, softened - 1/2 cup
- shortening - 1/2 cup
- sugar - 2 cups
- eggs, separated - 5
- vanilla extract - 1 T
- flour - 2 cups
- baking soda - 1 t
- buttermilk - 1 cup
- dark corn syrup - 3/4 cup
Instructions:
In a saucepan, combine brown sugar, 3/4 cup corn syrup, cornstarch, 4 egg yolks, half & half and salt, whisk until smooth. Turn stove to medium heat, bring mixture to a boil; WHISK CONSTANTLY. Cook 1 minute or until mixture begins to thicken. Remove from heat, whisk in 3 T butter and 1 t vanilla until smooth and melted, press a piece of wax paper over top of custard to prevent a skin from forming. Cool mixture then place in refrigerator for 4 hours.
Prepare cake -- grease bottom and sides of three 9 inch round cake pans. Place 1 cup pecans in each pan, shake to coat the bottoms and sides of pan; set aside. In a bowl, cream 1/2 cup butter and shortening until fluffy, beat in 2 cups sugar. Add 5 egg yolks, beat, add vanilla, beat.
In a second bowl, combine flour and baking soda. Slowly add flour mixture to butter mixture, alternating with buttermilk. Repeat until flour mixture and buttermilk is completely mixed in.
In another bowl, beat 5 egg whites until they form stiff peaks, gently fold egg whites into batter. Pour batter into the 3 prepared pans.
Bake in a preheated 350 degree oven for 20 - 25 minutes, until a toothpick inserted comes out clean. Cool in pans for 10 minutes, remove cakes from pans to a cooling rack lined with wax paper. Brush the top and sides of cakes with 3/4 cup corn syrup. Cool completely before assembling.
Place one layer of cake on serving plate, pecan side up. Evenly spread half of custard over top. Place second layer of cake, pecan side up, on top of custard. Evenly spread remainder of custard over cake. Place third layer on custard, pecan side up. Serve with whipped cream or vanilla ice cream.
