How to Make Pecan Pie Cake III - A Step-by-Step Guide

Pecan Pie Cake III is a delicious and decadent dessert that combines the best of two classic Southern treats - pecan pie and cake. This recipe takes the rich, buttery flavors of traditional pecan pie and transforms them into a moist and luscious cake that is sure to impress your family and friends.

With a buttery cake base and a gooey, golden pecan pie filling, this dessert is the perfect marriage of textures and flavors. The tender crumb of the cake pairs perfectly with the sticky sw...

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Ingredients

  • 2 cups chopped pecans
  • ½ cup butter, softened
  • ½ cup shortening
  • 2 cups white sugar
  • 5 egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • 5 egg whites
  • ¾ cup dark corn syrup
  • ½ cup packed brown sugar
  • ⅓ cup cornstarch
  • 4 egg yolks
  • 1 ½ cups half-and-half cream
  • ¾ cup dark corn syrup
  • ⅛ teaspoon salt
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 16
  • Yield: 1 to 9 - layer inch cake

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    619 cal.

    • Total Fat: 34g
    • Saturated Fat: 11g
    • Cholesterol: 145mg
    • Sodium: 250mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 2g
    • Total Sugars: 42g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 85mg
    • Iron: 2mg
    • Potassium: 208mg

    Categories

    Pecan pie recipes