My wife sent me this but does not remember the source. Sorry.
It's best to make the filling the night before, because you want this to chill really well. So I'll start with that first...
Pecan Pie Filling
Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.
Pecan Pie Cake
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. Fold in remaining egg whites. (Do NOT over mix). Pour batter into prepared pans.
Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven!
Check for doneness with the old toothpick inserted into center test.
Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks.Put some wax paper down under the wire racks... Trust me! You'll be glad you did!
Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren't you glad you listened?)
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (5790g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 9481 (73%)|
|Amt Per Serving||% DV|
|Total Fat 1053.5g||1405 %|
|Saturated Fat 473.4g||2367 %|
|Monounsaturated Fat 385.1g|
|Polyunsanturated Fat 121.7g|
|Cholesterol 7938.4mg||2443 %|
|Sodium 120610mg||4159 %|
|Potassium 7355.3mg||194 %|
|Total Carbohydrate 645.9g||190 %|
|Dietary Fiber 38.3g||153 %|
|Sugars, other 607.6g|
|Protein 309.4g||442 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 12989
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