Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 2 cups sugar

  3. 2 cups (16 ounces) BREAKSTONE'S® Sour Cream

  4. 2 teaspoons maple flavoring

  5. 2-1/2 cups all-purpose flour

  6. 2 teaspoons baking soda Dash salt

  7. 1/2 cup chopped pecans FROSTING:

  8. 1/4 cup butter, softened

  9. 3 cups confectioners' sugar

  10. 1/2 cup plus 1 tablespoon maple syrup

  11. 1/4 cup semisweet chocolate chips

  12. 1/4 cup peanut butter chips

  13. 2 tablespoons dried cranberries

  14. 2 tablespoons golden raisins

  15. 2 tablespoons chopped dried apricots

  16. 2 tablespoons chopped dried apples

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the eggs and sugar. Add sour cream and maple flavoring. Combine the flour, baking soda and salt; add to sour cream mixture and mix well. Fold in pecans. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a bowl, cream butter and confectioners' sugar. Add syrup; mix well. Spread between layers and over top and sides of cake. In a microwave-safe bowl, melt chocolate and peanut butter chips; stir until smooth. Transfer to a pastry or a heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe a tree and branches on top of the cake. Combine dried fruit; sprinkle around tree base and at ends of branches to resemble leaves. Yield: 12 servings.


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