Pecan Pie Cake
3 cups finely chopped pecans, toasted
2 cups flour
1 teaspoon baking soda
1/2 cup shortening
2 cups sugar
1 tablespoon vanilla extract
1 cup buttermilk
3/4 cup dark corn syrup
Pecan Pie Filling Frosting:
1 can canned evaporated skim milk
1 1/2 cups sugar
1 1/2 tsps vanilla
5 tbs cornstarch mized with 1/4 cup water to form a smooth paste
2 cups flaked pecans
Sprinkle 2 cups of the chopped pecans evenly over the bottoms of 3 buttered 9 inch round cake pans, shaking to coat the bottoms and sides of the pans.
Stir in the vanilla. Add the flour mixture and buttermilk alternately, mixing well after each addition and beginning and ending with the flour mixture. Stir in the remaining 1 cup pecans. Beat the egg whites in a mixer bowl at medium speed until stiff peaks form. Fold 1/3 of the beaten egg whites into the batter.
Fold in the remaining egg whites. Pour the batter into the prepared pans. Bake at 350 F. for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Invert onto waxed paper-lined wire racks. Brush the tops and sides of the layers with corn syrup, Cool completely.
Pecan Pie Filling Frosting: In saucepan, mix together evaporated milk or almond milk, sugar and vanilla. Cook over medium heat stirring constantly until sugar dissolves and mixture is hot. Add cornstarch paste in thin stream, stirring constantly until mixture thickens. Remove from heat. Stir in coconut and pecans; stir to cool.