Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cakepans; shake to coat bottoms and sides of pans.
Beat 1/2 cup butter and shorteningat medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.
Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.
Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not overmix.) Pour batter into prepared pans.
Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops andsides of layers with corn syrup, and cool completely.
Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.
Arrange Pastry Garnish on and around cake, if desired.
I have the October 1998 Southern Living Magazine that featured this recipe. I finally made it for Thanksgiving Dinner this year and it turned out wonderfully moist and so tasty. I live in Colorado at an altitude of 7500 feet, and so I had to adjust some of the amounts of the ingredients. It baked perfectly. I love the idea of adding sugared pecans that a reviewer suggested ! This was my first time to bake and assemble this cake, but it won't be my last !!
I have made this cake for about 10 years! It is absolutely beautiful and the taste... there is nothing like it! I also make sugar coated pecans as a garnish... yum! This cake gets easier to make each time! Don't let a complicated cake get in the way of your enjoyment! YUM!
This is an absolutely decadent recipe! I made this for my parents' visit and my dad and husband raved (Mom gave it 3 stars, but she's a hard sell!). I followed the recipe exactly and it turned out beautiful. As the previous reviewer said, the pecans didn't stick to the sides of the pan but that really didn't make that much difference. It is a bit of work, but totally worth it. I will be making it again.
I made this for Thanksgiving this year. I thought that the filling would have more a pecan pie taste to it but I was disappointed. The pecans didn't really stick to the sides of the pans either ... Next time (IF there is a next time) I won't even bother with that step. Yes, my pans were generously buttered but no, the finely chopped pecan pieces did not stick. Overall I was disappointed in the recipe and felt it wasn't worth the time or effort to have it as a Thanksgiving recipe.
On the plus side I used the leftover egg whites to augment the meringue in my mother-in-law's chocolate pie recipe.
I first tasted this when a friend brought it to my home. Since then I have made it as have both my daughters-in-law. We all agree it is so delicious it is almost sinful. Takes time and care to assemble but it is worth the effort. We did not use the pastry trim but did spread a little of the filling on sides of the layers. When I took it to a potluck everyone raved and some asked for a piece to take home.
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