Pecan Pie 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 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
1 recipe Pecan Pie Filling
pie pastry

Generously buttered sides and corners of two round cake pans (11-inch) and line bottoms with baking parchment. Sprinkle 2 cups pecans evenly into the pans; shake to evenly coat bottoms and sides of pans

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.

Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.

Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining eggs whites. (Do not over mix..) Pour batter into prepared pans.

Bake at 350° F for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.

Place on cake layer on a cake serving plate, pecan side up.  Spread a thick layer of the Pecan Pie Filling on top.  Place second layer, pecan side up, on filling and garnish.

Garnish
Cut on 1½ to-2 inch leaf shapes out of rolled pie dough pastry. Drape over small crumples balls of baking parchment on a baking sheet. Lightly coat leaves with a mixture of beaten egg and water with a small brush -- taking care not to adhere pastry to baking sheet. Bake 6-8 minutes at 425° F or until golden. Cool. Also, cut pastry into 2-inch pieces; wrap around a pecan half, leaving jagged edges to resemble half-shelled pecans. Bake as directed above. Garnish top and side of cake with leaves and pecans.

Pecan Pie Filling

This recipe makes a little more filling than what is needed for a two layer cake.  

1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup corn starch
4 egg yolks
1½ cup half-and-half
1/8 teaspoon salt
3 tablespoons butter or margarine
1 teaspoon vanilla extract

Whisk together first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Removed from heat; whisk in butter and vanilla extract. Place a sheet of way paper directly on surface of mixture to prevent a film from forming, and chill 4 hour.