Pecan Torte

SUBMITTED BY: Lois Thayer

"'Even though the holidays always seem to be more pie-oriented, this cake steals the show at our family celebrations,' writes Lois Thayer from Hutchinson, Kansas. 'It tastes scrumptious!'"

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PREP TIME	40 Min
COOK TIME	25 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 cups finely chopped toasted pecans, divided
1/2 cup butter or margarine, 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, beaten
3 tablespoons butter or margarine
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 mixing bowl, cream butter, shortening and sugar. Add egg yolks, one at at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in remaining pecans.
In a small mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350 degrees F for 25-30 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 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.