Pecan Pie Cake III

Pecan Pie Cake III

8

"This is an exquisite 3-layer cake that is very rich. Pecans are baked into the layers and then the cake is assembled with a creamy filling that mimics pecan pie filling."

Ingredients

1 h 30 m servings 619 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 75g
  • 24%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans.
  2. In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared pans.
  4. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely.
  5. Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
  6. Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.
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Reviews

8
  1. 11 Ratings

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Fabulous cake! Looks really impressive and tastes as good as it looks! I serve with Butter pecan ice cream and I never have any left when we have people to dinner! Excellent and not terribly h...

I was really excited about making this cake. What a disappointment! A lot of work for just a mediocre cake. It didn't taste like a pecan pie to me and it wasn't as moist as it needed to be. ...

it was ok didn't taste like pecan pie. the filling was the best and taste more like pecan pie. need to correct recipe need to know if 1tsp or 1tbsp vanilla, and do u add 3/4 cup caro to cake bat...

This, I would have to give five stars and my husband moved this up to his top 10 list. I have to say, With 9 eggs total,3 c. pecans and all the cream and corn syrup, this is very rich and not t...

everyone loved this cake. will be making it for christmas..

I made this cake because I am not a big fan of pecan pie; reason being that pecan pie has no definitive flavor other than intensely sweet. The cake is the same; very sweet and no definitive fla...

This cake is wondering.

This cake is yummy!!! It is also very attractive. I made it for Christmas last year (2006) and there was no leftovers. (Iwas dissapointed because I more the next day) I am so glad I found this r...