Pecan Pie Cake

Pecan Pie Cake For the Pecan Pie Cake 3 Cups Pecans, Roughly Chopped, Divided 3/4 Cup Butter, Softened 2 Cups White Sugar 5 Eggs, Separated 1 Tablespoon Vanilla Extract 1 Cup Buttermilk 2 Cups Flour 1 1/2 Teaspoons Baking Soda 1/3 Cup Caramel Sauce 1/3 Cup Light Cream For the Pecan Pie Filling 1/2 Cup Brown Sugar, Packed 1/3 Cup Cornstarch 3/4 Cup Dark Corn Syrup 2 Egg Yolks 1 Egg 1 1/2 Cups Light Cream 2 Tablespoons Butter 1 Teaspoon Vanilla Extract For The Whipped Cream Topping 2 Cups Heavy Cream 3 Tablespoons Powdered Sugar Additional Pecans, For Garnish For the Pecan Pie Cake Preheat oven to 350 degrees F. Grease (3) 9" cake pans. Evenly sprinkle with 2 cups of chopped pecans. In a large bowl cream butter, and sugar until light and fluffy. Add in egg yolks ,vanilla, and baking soda. Gradually add flour a little at at a time alternating with buttermilk as needed. Mix until just combined. In a separate bowl beat egg whites until stiff peaks form. Fold egg whites and remaining pecans into cake batter. Evenly divide batter between 3 prepared pans. Bake for 18-23 minute, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, before removing. In small bowl, combine caramel sauce and light cream. Brush over warm cakes twice. Cool completely. For the Pecan Pie Filling In a large saucepan combine brown sugar, cornstarch, egg yolks, egg, light cream, and corn syrup. Stir constantly over medium high heat. Bring to boil, and boil for 1 minute. Remove from heat, and stir in butter & vanilla. Cool for 20 minutes, stirring at 5 minute intervals. Cool completely. Putting It All Together Place first cake layer onto a serving plate with pecans facing up. Top with half of the pecan pie filling. Repeat. Top with final cake layer. In a large bowl whip cream and powered sugar until stiff peaks form. Spread cake with frosting, and top with additional pecans if desired.