• Preheat oven to 350 degrees.

Filling

• For filling, whisk together brown sugar, corn syrup, cornstarch, egg yolks, heavy cream and salt in a medium saucepan over medium heat.
• Whisking constantly, bring the mixture to boil and cook until it begins to thicken, about 1 minute.
• Remove from heat and stir in butter and vanilla. Allow mixture to cool completely.
• Transfer the filling to a storage container. Press plastic wrap over top and chill overnight.

Cake

• For cake, grease three 9-inch round cake pans with butter, shortening or nonstick spray.
• Place pecan pieces on a rimmed baking sheet and toast 4-5 minutes until fragrant and lightly brown, then set aside to cool.
• Divide pecans evenly among the cake pans, shaking to distribute evenly over the bottoms.
• In a large bowl using an electric mixer, cream the butter until smooth, and then beat in sugar until light and fluffy. Beat in egg yolks and vanilla.
• In a separate bowl, whisk together flour and baking soda.
• Alternating with sour cream, stir the dry ingredients into butter mixture, beginning and ending with flour.
• In a medium bowl with an electric mixer, beat the egg whites until they form stiff peaks. Gently fold egg whites into batter, then divide the batter among the prepared pans.
• Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans on a rack 10 minutes, then invert onto the rack.
• Brush the warm cakes with the dark corn syrup and cool completely.
• To assemble, spread 1/2 of the pecan pie filling on one cake, pecan-side up. Place the second round on top of filling, pecan side up. Spread the remaining filling over the second cake, and then top with the third round, pecan side up.
• Refrigerate the cake at least 4 hours, or overnight, before frosting.

Frosting

• For frosting, whip the heavy cream, sugar and cinnamon until stiff peaks form (do not over-whip). Frost the cake and then refrigerate until you’re ready to serve. You can frost the cake up to 6 hours in advance. Serves 12-15.