Pecan Torte

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Ingredients

• 3 cups finely chopped toasted pecans, divided
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 eggs, separated
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup butter
• 3/4 cup dark corn syrup
• FILLING:
• 1/2 cup packed brown sugar
• 1/3 cup cornstarch
• 1/8 teaspoon salt
• 1-1/2 cups half-and-half cream
• 3/4 cup dark corn syrup
• 4 egg yolks, lightly beaten
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup coarsely chopped pecans

Directions

• Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in remaining pecans.
• In a small bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely.
• For filling, in a large heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat.
• Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. Remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours.
• Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers. Yield: 12-14 servings.