Refrigerate the cake for at least 4 hours or overnight. Let the cake stand at room temperature for 15 minutes, then scatter the walnut halves on top before serving.

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Lynn's cake blew us away. "It tastes like all the wonderful flavors that come tumbling from a stocking: milk chocolate Santas, gingerbread men, and buttery toffee candy," said one starry-eyed staffer.