Majestic Pecan Cake

Name: Majestic Pecan Cake
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 16 servings.
Ingredients: 1/2 cup butter, softened; 1/4 cup shortening; 2 cups sugar, divided; 2 teaspoons vanilla extract; 3 cups cake flour; 5 teaspoons baking powder; 1/2 teaspoon salt; 1-1/3 cups whole milk; 6 egg whites; 1 cup chopped pecans; FILLING:; 1/3 cup sugar; 3 tablespoons cornstarch; 2 cups whole milk; 3 egg yolks, beaten; 1 tablespoon butter; 1-1/2 teaspoons vanilla extract; FROSTING:; 1-3/4 cups sugar; 4 egg whites; 1/2 cup water; 1/2 teaspoon cream of tartar; 1 teaspoon vanilla extract

This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana

Ingredients

1/2 cup butter, softened
1/4 cup shortening
2 cups sugar, divided
2 teaspoons vanilla extract
3 cups cake flour
5 teaspoons baking powder
1/2 teaspoon salt
1-1/3 cups whole milk
6 egg whites
1 cup chopped pecans
FILLING:
1/3 cup sugar
3 tablespoons cornstarch
2 cups whole milk
3 egg yolks, beaten
1 tablespoon butter
1-1/2 teaspoons vanilla extract
FROSTING:
1-3/4 cups sugar
4 egg whites
1/2 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Directions

Grease and flour three 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and 1-3/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in nuts.
Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small heavy saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool.
For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
Spread filling between cake layers. Frost cake. Store in the refrigerator.