Tasty Treat Tuesday: Pecan Pie Cake

This one is for all the pecan pie lovers out there.  This pecan pie cake looks divine!  Just look at that gooey filling and moist cake!  I don’t even really care for pecan pie and I still want to eat this.  I usually only look for recipes that are quick and easy, and this is definitely not that, but I think it is well worth all that extra work.  Thanks Sweet Jeanette!

Here’s what you need to make this:

For the filling:

• 1/2 cup firmly packed dark brown sugar
• 3/4 cup dark corn syrup
• 1/3 cup cornstarch
• 4 egg yolks
• 1 1/2 cups half-and-half
• 1/8 tsp salt
• 3 TBSP butter
• 1 teaspoon vanilla extract (the real stuff)

For the 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

Here’s how to make it -> Pecan Pie Cake Tutorial