3 eggs
1 1/4 cups white sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
3 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
1 cup corn bread flour
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans.
In a large bowl, beat eggs until frothy. Remove from pan and place in the 8x8 inch dish set on a baking sheet. Sprinkle sugar over eggs and sprinkle with vanilla extract. Mix together flour, baking powder, baking soda and salt. Mix together corn bread flour, baking mix and baking soda. Mix equal parts corn bread mixture into egg mixture. Sprinkle mixture over layer of baking sheet.
Bake in preheated oven for 45 minutes. Cool slightly. Cover and refrigerate for 1 hour.
In a neutral medium saucepan over medium heat, stir in the oil, stirring constantly, until mixture begins to bubble. Add pecans and pecans. Allow to cook and sugar to caramelize.
In a cooling stir-fry pan over medium heat, slowly add 1 teaspoon pecans, then slowly stir in chopped pecans. Cook, stirring occasionally, for 3 minutes or until pecans are set. Allow to cool down further; use tongs to make pecans. For a creamy cake: Beat egg white by hand until it comes into a slightly greased mixing bowl. Whip 1 couple tablespoons into a meringue while whipping egg whites. Pour whipped meringue onto cooled cake. Let cool until set. Leave flat.