Pecan Torte

3 cups finely chopped toasted pecans, divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter
3/4 cup dark corn syrup

Filling
1/2 cup packed brown sugar
1/3 cup cornstarch
1/8 teaspoon salt
1-1/2 cups half-and-half cream
3/4 cup dark corn syrup
4 egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans

Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a mixing bowl, cream butter, shortening and sugar. Add egg yolks, one at at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in remaining pecans.

In a small mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350° for 25-30 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely.

For filling, in a heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours.

Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers. Makes 12-14 servings.