Pecan Pie Cake

Ingredients
 Cake
2 cups pecans, chopped
¾ cup butter, softened
2 cups white sugar
5 eggs, separated
1 tablespoon vanilla extract
1 cup milk
1 tablespoon lemon juice
2 cups flour
1½ teaspoons baking soda
1 cup chopped pecans
⅓ cup caramel sauce
⅓ cup light cream
Filling
½ cup packed brown sugar
⅓ cup cornstarch
¾ cup dark corn syrup
2 egg yolks
1 egg
1½ cups light cream
2 tablespoons butter
1 teaspoon vanilla extract
Other
2 cups heavy cream
3 tablespoons powdered sugar
additional pecans for decorating (optional)
Cream for serving

Instructions
Cake
Preheat oven to 350 degrees.
Grease three 9" pans and sprinkle the chopped pecans evenly between the pans.
Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
With a mixer on medium, cream together ¾ cup butter and sugar until light and fluffy. Beat in the egg yolks and vanilla.
In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
With mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
Divide batter between the 3 prepared pans.
Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
Filling (can be made 1 day ahead of time)
Combine ½ cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.

Notes
Source recipes -Here-