Heat oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
In a small bowl, stir together sour cream, eggs and extract; mix well and set
Combine flour, sugar, baking powder and salt; set aside.
In a large electric mixer bowl, combine chocolate, butter and water; stir with
a spoon until mixture is melted and smooth.
Add half of flour mixture to chocolate mixture and beat on low speed of electric mixer until combined.
Add sour cream mixture and beat until combined. Add remaining flour mixture and beat until smooth. Pour
batter into prepared pans.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Cool layers in pans on wire racks 10 minutes; remove from pans and cool completely
on wire racks.
While cakes cool, prepare filling and icing.
For filling, beat Whipping Cream at high speed with an electric mixer until soft
peaks form; set aside.
Beat cream cheese, powdered sugar, sugar and extract at medium speed until creamy.
Fold cream cheese mixture into whipped cream. Stir in nuts, if desired. Chill.
For icing, melt chocolate and butter in a small saucepan over low heat, stirring
Cool about 5 minutes.
Stir in sour cream.
Gradually add powdered sugar, beating till smooth and easy to spread.
To assemble, pipe chocolate icing around outer edge of bottom layer. Spread all
but 1 cup filling inside the piped circle. Place second layer on top. Frost top
and sides of cake with icing. Just before serving, cut cake into 8 slices and decorate
as desired using reserved filling, candies, cookies and cherries for eyes, antlers,
ears and nose.
Yield: 8 servings
M&M’s® is a registered trademark of Mars, Incorporated. Rolo® is a registered
trademark of Société des Produits Nestlé S.A. Pepperidge Farm® is a registered trademark
of Pepperidge Farm, Incorporated.