Sprinkle 2 cups of finely chopped pecans evenly into 3 generously buttered 9-inch round cake pans, shaking to coat the bottoms and sides of the pans.

In a mixing bowl, beat the softened butter and shortening at medium speed with an electric mixer until fluffy.

Gradually add the sugar, beating well.

Add the egg yolks one at a time, beating just until blended after each addition.

Stir in the vanilla.

Combine the flour and baking soda, then add them to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture.

Beat at low speed just until blended after each addition.

Stir in the remaining 1 cup of finely chopped pecans.

In a separate bowl, beat the egg whites at medium speed until stiff peaks form.

Fold one-third of the egg whites into the cake batter, and then fold in the remaining egg whites.

Be careful not to overmix.

Pour the cake batter into the prepared pans and bake at 350°F for 23 to 25 minutes or until a wooden pick inserted in the center comes out clean.

Allow the layers to cool in the pans for 10 minutes, then invert them onto wax paper-lined wire racks.

Brush the tops and sides of the cake layers with dark corn syrup, and allow them to cool completely.

Spread half of the Pecan Pie Filling on one cake layer, pecan side up.

Place the second layer on top, also pecan side up, and spread with the remaining filling.

Top with the third layer, pecan side up.

You can optionally decorate the cake with a Pastry Garnish.

Enjoy these delicious recipe