Pecan Pie Cake
Makes 1 -3 layer cake
Ingredients
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 Tablespoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
Pecan pie filling (recipe below)
Pastry garnish
Sprinkle 2 cups pecans evenly into 3 generously
buttered 9-inch round cake pans; shake to coat
bottoms and sides.
Beat Butter and shortening at medium speed with
electric mixer until fluffy, gradually add 5 egg
yolks, 1 at a time, beating until blended after
each addition.
Stir in vanilla.
Combine flour and baking soda.
dd butter mixture alternately with buttermilk, beginning
and ending with flour mixture.
Beat at low speed until blended after each addition.
Stir in remaining 1 cup of pecans.
Beat egg whites at medium speed until stiff peaks form,
and fold 1/3 of egg whites into batter.
Fold in remaining egg whites
(Do Not over mix.)
Pour batter into prepared pan
Bake at 350 degrees F for 25 minutes or till done.
Cool pans on wire rack for 10 minutes.
Invert layers onto wax paper-lined wire racks.
Brush tops and sides 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 and spread
remaining filling.
Top with remaining layer pecan side up.
Arrange pastry garnish on and around cake, if desired.
~~ Pecan Pie Filling
Ingredients:
1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup corn starch
4 egg yolks
1 1/2 cup half-half
1/8 teaspoon salt
3 tablespoon butter
1 teaspoon vanilla
Whisk together first 6 ingredients in a heavy
3-quart saucepan until smooth.
Bring mixture to a boil over medium heat, whisking
constantly, and boil 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
4 hours.
*Note: To chill filling quickly, pour the filling into a bowl.
Place bowl in a larger bowl filled with ice.
Whisk constantly until cool.
(About 15 minutes)
~~ Pastry Garnish
1 (15 oz) package refrigerated pie crust
1 large egg
1 tablespoon water
24 pecan halves
Unfold pie crust, and press out fold lines.
Cut 8 to 10 leaves from each pie crust with
a 3 inch leaf shaped cookie cutter, and mark
veins with a knife. Reserve pastry trimmings.
Whisk together egg and water and brush on pastry
leaves.
Crumble 10 to 12 pieces of aluminum foil pieces
into 1/2 inch balls.
Coat with vegetable cooking spray and place on
a lightly greased baking sheet.
Drape a pastry leaf over each ball: placing remaining
pastry leaves on baking sheet.
Bake at 425 degrees F for 6 to 8 minutes or till
golden brown.
Cool on a wire rack for 10 minutes.
Gently remove foil balls.
Arrange leaves and pecan halves on cake
From Southern Living Our Best Recipes
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