Lane Cake

1. Preheat oven to 325 degrees. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

2. Beat egg whites at high speed until stiff peaks form. Fold one-third of egg white into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.

3. Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire racks 10 minutes. Remove from pans to wire racks, and cool 1 hour or until completely cool.

4. Spread Lane Cake filling between layers and on top of cake. Prepare vanilla buttercream frosting; spread onto sides of cake only.

1. Pour water to depth of 1 1/2 inches into a 3 1/2 quart saucepan over medium high heat; bring to a boil. Reduce heat to medium, and simmer.

2. Beat egg yolks at medium speed with an electric mixer 3 minutes; gradually add sugar, beating until blended. Beat 3 minutes. Gradually add butter, beating at low speed until blended.

3. Transfer mixture to a 3-quart heatproof bowl. Place bowl over simmering water. Cook, stirring constantly, until the mixture thickens and an instant-read thermometer registers 170 degrees (about 30 to 35 minutes). Remove from heat; stir in pecans and remaining ingredients. Cool 1 hour or overnight.