Pecan Pie Cake
3 cups finely chopped pecans, toasted, divided
½ cup FOOD LION butter, softened
½ cup FOOD LION shortening
2 cups FOOD LION sugar
5 eggs, separated
1 tablespoon FOOD LION vanilla extract
2 cups FOO LION flour
1 teaspoon baking soda
1 cup FOOD LION Buttermilk
¾ cup FOOD LION dark corn syrup
Reserve some of the larger pecans for garnish and chop the rest. Sprinkle 2 cups pecans evenly into 3 generously buttered 9” round cake pans; shake to coat bottoms/sides.
Beat butter and shortening at medium speed until fluffy; gradually add sugar; beat well. Add egg yolks, one at a time, beating after each, blending well. Stir in vanilla.
Blend flour and baking soda and add alternately with buttermilk, beginning and ending with flour, beating on low speed after each addition. Stir in remaining pecans.
Beat egg whites at medium speed until stiff peaks form; fold 1/3 egg whites into batter. Fold in remaining whites (do not over mix). Pour into prepared pans.
Bake in preheated 350° oven for 25 minutes or until done. Cool in pans on racks for 10 minutes. Invert layers onto wax paper lined wire racks. Brush tops and sides of layers with corn syrup; cool completely.
Pecan Pie filling
½ cup firmly packed FOOD LION brown sugar
¾ cup FOOD LIONdark corn syrup
1/3 cup FOOD LION cornstarch
4 egg yolks
1½ cups FOOD LION Half and Half
1/8 teaspoon salt
3 tablespoons FOOD LION butter
1 teaspoon FOOD LION Vanilla extract
Whisk together first six 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. Place a sheet of wax paper directly on surface to prevent a film forming. Chill at least 4 hours. (Chill quickly: Pour into a bowl and place in a larger bowl filled with ice – whisk until cool -about 15 min.)
Assemble the cake
Place cake layer on platter, pecan side up. Spread 1/3 filling on layer. Repeat with next layer and top with last layer, pecan side up, letting filing on top drip down sides slightly. Garnish with pecan pieces. Serves 12