Pecan Pie Cake Recipe

Pecan Pie Filling

1/2 cup firmly packed dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

5 egg yolks

1 1/2 cups half-and-half

1/8 tsp salt

4 TBSP butter

1 teaspoon vanilla extract (the real stuff)

Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.

Now for the cake.

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