1 pkg. (18.25 oz.) spice or carrot cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
1/3 cup apple butter
Maple Buttercream Frosting (recipe follows)
2 cups coarsely chopped walnuts
1/4 cup semisweet chocolate chips, melted
1/4 cup chopped almonds
2 tbsp. chopped dried apricots
2 tbsp. chopped dried cranberries
2 tbsp. raisins

Preheat oven to 375°F. Grease and flour two 9 inch round baking pans.

Combine cake mix, water, eggs, oil and apple butter in medium bowl. Beat on low speed of electric mixer until blended; beat at medium speed 2 minutes. Pour batter into prepared pans.

Bake 35 to 40 minutes until wooden toothpick inserted into center comes out clean. Let cool in pans on wire rack 10 minutes. Remove to racks; cool completely.

Prepare Maple Buttercream Frosting.

Place 1 cake layer on serving plate; frost top with Maple Buttercream. Top with second layer; frost top and side of cake with frosting. Press walnuts into side of cake.

Pipe chocolate onto cake for tree trunk. Combine almonds, apricots, cranberries and raisins. Sprinkle on top of the cake.

Maple Buttercream Frosting:

4 tbsp. butter, softened
1/4 cup maple or pancake syrup
3 cups confectioners sugar

In a small bowl, beat butter and syrup until blended. Gradually beat in confectioners sugar until smooth.

Makes about 3 cups.