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Pecan Pie Cake
Ingredients
- Cake:
- 2 cups- Pecans (chopped)
- ¾ cup- Butter (softened)
- 2 cups- Sugar
- 5- Eggs, separated
- 1 tbs- Vanilla Extract
- 1 cup- Milk
- 1 tbs- Lemon Juice
- 2 cups- Flour
- 1½ tsp- Baking Soda
- 1 cup- Chopped Pecans
- ⅓ cup- Caramel Sauce
- ⅓ cup- Light Cream
- Filling:
- ½ cup- Packed Brown Sugar
- ⅓ cup- Cornstarch
- ¾ cup- Dark Corn Syrup
- 2- Egg Yolks
- 1- Egg
- 1½ cups- Light Cream
- 2 tbs- Butter
- 1 tsp- Vanilla Extract
- Whipped Cream:
- 2 cups- Whipping Cream
- 2 tbs- Powdered Sugar
- 1 tsp- Vanilla Extract
- Additional Pecans for decorating (optional)
Directions
- Preheat oven to 350°F.
- Grease three 9" pans and sprinkle the chopped pecans evenly between the pans.
- Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
- With a mixer on medium, cream together ¾ cup butter and sugar until light and fluffy. Beat in the egg yolks and vanilla.
- In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
- With mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
- Divide batter between the 3 prepared pans.
- Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
- Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
- Filling (can be made 1 day ahead of time)
- Combine ½ cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
- Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
- Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
- Whip cream, vanilla, and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
- Refrigerate at least 2 hours before serving.
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