Ingredients
- 3 cups pecans
- 1/2 cup butter
- 1/2 cup butter flavored shortening
- 2 cups sugar
- 5 large eggs
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup buttermilk
- 3/4 cup dark corn syrup
- 1/2 cup 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 tsp vanilla
- 1/2 cup brown sugar
- 1/4 cup butter
- 3 tbsp milk
- 1 tsp vanilla
- 1 cup powder sugar
- 1 cup pecans
Steps
- Heat the oven to 350 F and grease two 9-inch round cake pans.
- Beat the butter, shortening, and sugar, then add five eggs and vanilla before mixing in the flour and baking soda.
- Stir in the buttermilk, divide the batter between the pans, and bake for 25 minutes, until the centers reach 200 F.
- Cook the remaining corn syrup, brown sugar, cornstarch, four egg yolks, half-and-half, and salt in a saucepan over medium heat until thickened, about 8 minutes.
- Stir 3 tablespoons butter and 1 teaspoon vanilla into the filling, then cool it for 10 minutes.
- Beat the remaining brown sugar, butter, milk, powdered sugar, and vanilla into a frosting.
- Layer the cooled cakes with the pecan filling and frosting, then top with the remaining pecans.
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