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1
Position rack in center of oven and preheat to 350F. Butter 2 9 inch round cake pans. Line bottom w/ waxed paper butter paper.
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2
Steel Knife: Process egg whites until foamy, about 8 seconds. With machine running, pour vinegar through feed tube and process until whites are stiff and hold their shape. about 2 min .
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3
Transfer whites to small bowl, using rubber spatula. Wipe out work bowl w/ paper towel . Add 1/2 cup pecans to processor and chop using 4 on/off turns then process cont. until minced about 8 seconds.Remove from work bowl and set aside. Do not clean WB.
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4
Combine remaining 3 C pecans ,bread,both sugars, baking powder, and salt in WB and process until pecans are ground about 1 min stopping once to scrape down sides Add yolks, bourbon and maple flavoring and blend 30 sec Add 1/4 of whites and process until throughly blended about 30 sec. .Add remaining whites and blend just until whites are incorporated using 2 to 3 on/off turns (some streaks of white may remain do not over process).
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5
Divide batter b/w prepared pans. Bake until tester comes out clean about 25 min Let cool in pans 10 min Invert onto racks remove waxed paper cool completely before frosting .
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6
to Assemble:
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7
Place on cake layer smooth side up on platter.SLide wax paper strips under cake to keep plate clean .Spread Chocolate filling over top of cake.
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8
Arrange second layer smooth side up on top. Spread very thin film of buttercream over top and sides of cake
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9
Refrigerate until set 20 min .
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10
Spread remaining buttercream over top and sides of cake using long thin spatula. Press reserved chopped pecans into sides of cake Garnish top of cake w/ pecans halves. Can be prepared 2 days ahead.
