Ingredients
4 large eggs, room temperature2 cups sugar2 cups sour cream2 teaspoons maple flavoring2-1/2 cups all-purpose flour2 teaspoons baking sodaDash salt1/2 cup chopped pecansFROSTING:6 tablespoons butter, softened4-1/2 cups confectioners’ sugar3/4 cup plus 2 tablespoons maple syrup1/4 cup semisweet chocolate chips1/4 cup peanut butter chips1/2 teaspoon red paste food coloring1/4 teaspoon yellow paste food coloring
Preparation
Preheat oven to 350°. In a large bowl, beat eggs and sugar. Add sour cream and maple flavoring. Combine flour, baking soda and salt; add to sour cream mixture and mix well. Fold in pecans.
Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool 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. Set aside 2/3 cup frosting for decoration. Spread remaining frosting 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 bag or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe a tree trunk and branches on top of cake.
For decorative leaves, divide the reserved frosting between 2 small bowls. Add red food coloring to 1 bowl; stir to combine. Add yellow food coloring to other bowl; stir to combine. Cut a small hole in the tip of a pastry bag; insert #21 star tip. Spoon the frostings alternately into the bag. Pipe frosting on top of cake to resemble leaves of tree.
