Pecan Pie
Cake
3 cups finely chopped
pecans, toasted and divided
1/2 cup butter or
margarine, softened
1/2 cup
shortening
2 cups sugar
5 large eggs,
separated
1 TBSP vanilla
extract
2 cups all-purpose
flour
1 tsp. baking
soda
1 cup
buttermilk
3/4 cup dark corn
syrup
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.