Prepare the Cake:
Preheat the oven to 350°F (176°C). Grease and flour three 8-inch cake pans.
In a large mixing bowl, cream the butter and sugars together until light and fluffy. Add sour cream and vanilla extract and mix until well combined.
Add egg whites in two batches, mixing until well combined after each addition.
Combine flour, baking powder, and salt in a separate bowl. Add to the butter mixture in three batches, alternating with the milk and water, starting and ending with the dry ingredients.
Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean. Remove from oven and cool completely.
Make the Pecan Pie Filling:
In a saucepan, combine sugar, corn syrup, and melted butter. Bring to a boil, then remove from heat.
Quickly whisk in the beaten eggs, then stir in pecans and vanilla.
Pour into a greased 9-inch pie pan or similar-sized round pan. Bake at 350°F for about 35-40 minutes or until set. Allow to cool and chop finely to use in layering.
Prepare the Cinnamon Frosting:
Beat butter and shortening together until smooth.
Slowly add powdered sugar and mix until smooth.
Add vanilla, milk, and cinnamon, adjusting milk as needed to get the right consistency.
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