PECAN PIE CAKE

1 ½ cups finely chopped pecans

1 ½ cups unsalted butter, softened

2 ½ cups firmly packed dark brown sugar

Preheat oven to 350 F. Spray 3 (9-inch) cake pans with non-stick spray. Line bottoms of pans with parchment paper and spray again. Sprinkle ½-cup chopped pecans in each prepared pan. In large mixing bowl, beat butter and brown sugar at medium speed until fluffy, about 3-to-4 minutes. Add eggs, one at a time, beating well after each addition. In a medium mixing bowl, whisk together flour, baking powder and salt. Add to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat in vanilla. Divide batter evenly among pans. Bake 20 to 25 minutes or until toothpick inserted comes out lean. Cool in pans 10 minutes before turning out to cooling racks.

FILLING

1 cup sugar

2/3 cup dark corn syrup

1/3 cup unsalted butter, melted 2 eggs

1 ½ cups chopped pecans 1 teaspoon vanilla

In medium saucepan, stir together all ingredients. Bring to boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer, stirring constantly, until thickened, about 6-to-8 minutes. Let come to room temperature and spread between cake layers.

BROWN SUGAR FROSTING

1 cup dark brown sugar, packed 1/3 cup water

½ teaspoon salt

2 cups unsalted butter, softened and divided

4 ½ cups powdered sugar 1 to 3 tablespoons milk, as needed

In small saucepan, bring brown sugar, water and salt to boil over medium-high heat. Cook, stirring constantly until sugar dissolves, about 2 minutes. Remove from heat, stir in ½-cup butter. Let cool. In large bowl of electric mixer, beat mixture and remaining butter at medium speed until creamy. With mixer on low speed, gradually add powdered sugar, beating until well combined. Add milk, 1-tablespoon at a time, until frosting reaches desired spreading consistency. Use to frost sides and top of cake. 4 eggs

3 cups flour

2 teaspoons baking powder 1 teaspoon salt

1 ¼ cups milk

1 tablespoon vanilla