Pecan Pie Cake Ii Recipes

Steps:

• Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
• Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
• Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• Reserve 3/4 cup cake mix for second layer. Set aside.
• For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
• Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
• For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
• Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.

Steps:

• In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
• Preheat oven to 450 degrees F (230 degrees C.)
• Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.

Steps:

• Preheat oven to 325 degrees.
• Mix together cake mix, melted butter, and 1 egg. Blend for 1 to 2 minutes. The batter will be very thick - more like cookie dough. Reserve 2/3 cup of batter.
• Pat remaining batter in bottom of 13x9 inch pan.
• Bake for about 15 minutes or until crust is light brown and puffs up. Remove from oven and cool on a rack for 10 minutes. Leave the oven on.
• Mix together reserved batter, corn syrup, brown sugar, remaining 3 eggs, and vanilla. Blend on low for 1 minute. Scrape down sides of bowl with a spatula. Mix at medium speed until well combined and blended. There will first be little chunks of the cake mix batter. Mix well until those chunks disappear.
• Fold in pecans and chocolate chips.
• Pour mixture on top of partially cooked batter and smooth it out with a spatula. Return pan to oven.
• Bake cake until edges are brown but cetner is still a bit soft - 40-45 minutes.
• Remove from oven and cook on a rack for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans.
• In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely.
• Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
• Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.