Pecan Pie Cake

Ingredients:


Custard-

1/2 cup dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-n-half

1/8 tsp salt

3 tbsp butter

1 tsp vanilla extract


Cake-

3 cups pecans, toasted and finely chopped

1/2 cup unsalted butter, softened

1/2 cup shortening

2 cups sugar

5 eggs, separated

1 tbsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

corn syrup


Directions:


1. Prepare the custard- combine dark brown sugar through salt in a COLD saucepan. Whisk until smooth. Turn heat on, and bring mixture to a boil over medium heat. Whisk CONSTANTLY. Cook 1 minute or until mixture begins to thicken. Remove from heat, whisk in the butter and vanilla until smooth and melted, then press a piece of wax paper over the top of the custard to prevent a skin from forming. When mixture has cooled, chill in the fridge for at least 4 hours. 

2. Prepare the cakes- Preheat oven to 350º. Completely coat 3 (9 inch) round cake pans with cooking spray. Distribute the 3 cups of pecans evenly into the 3 pans, shaking to coat the bottoms and sides of pan.

3. In a large bowl, cream the butter and shortening until fluffy. Beat in sugar. Beat in egg yolks. Beat in vanilla. In a separate bowl, combine flour and baking soda. Add flour mixture slowly to butter mixture, alternating with buttermilk. Repeat until flour mixture and buttermilk are completely mixed in.

4. In another bowl, beat egg whites until they form stiff peaks. Gently fold egg whites into batter. Distribute batter among the 3 pans.

5. Bake in preheated oven 20-25 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn cakes out to a cooling rack. Brush cakes with corn syrup (I recommend putting a piece of wax paper under your cooling rack). Cool completely before constructing cake.

6. Construct cake- Spread half of custard on one cake, pecan side up. Place 2nd layer of cake, pecan side up, on top of custard. Smooth on remainder of custard. Place remaining cake, pecan side up, on top of remainder of filling. 

7. Slice cake, and serve with whip cream or vanilla ice cream.