Majestic Pecan Cake

• 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
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 2 cups whole milk
• 3 egg yolks, beaten
• 1 tablespoon butter
• 1-1/2 teaspoons vanilla extract
• 1-3/4 cups sugar
• 4 egg whites
• 1/2 cup water
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

1. 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.
2. 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.
3. Transfer to prepared pans. Bake at 350u0b0 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.
4. 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.
5. 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.
6. 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 160u0b0, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
7. Spread filling between cake layers. Frost cake. Store in the refrigerator.

butter, shortening, sugar, vanilla, cake flour, baking powder, salt, milk, egg whites, pecans, sugar, cornstarch, milk, egg yolks, butter, vanilla, sugar, egg whites, water, cream of tartar, vanilla

Taken from www.tasteofhome.com/recipes/majestic-pecan-cake/ (may not work)