Irish Cream Cake With Butterscotch Filling

Preheat oven to 350 degrees F.

For Cake: Beat butter and shortening at medium speed with an electric mixer until fluffy. Gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.

Combine flour and soda. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form, then fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.

For Butterscotch Filling: Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.

Whisk together remaining milk, flour, and salt. Stir into brown sugar mixture and cook, whisking constantly, over medium heat for 5 minutes or until thickened.

Gradually add eggs and cook, whisking constantly, for 2 minutes. Remove from heat and let cool. Stir in pecans and vanilla.

For Cream Cheese Frosting: Beat first 3 ingredients with an electric mixer until creamy. Add confectioners' sugar, beating at low speed until blended. Beat at high speed until smooth.

To Assemble: Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer. Spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake and arrange pecan halves on top.