Ingredients:
- 6 eggs
- 1 box chocolate cake mix
- ⅓ cup water
- ¼ cup vegetable oil
- 2 Tbsp. powdered sugar
- 12 oz. fluffy marshmallow frosting
- 12 oz. whipped chocolate frosting, canned or homemade
- For garnish fresh cranberries and rosemary
Directions:
- In a large bowl, beat eggs with an electric mixer for 5 minutes until frothy and pale yellow in color. Add cake mix, water and oil and beat on low for 2 minutes.
- Line a baking pan then coat liner with baking spray. Make sure to grease sides of the baking sheet as well. Pour batter onto prepared 12-by-18-inch baking sheet and spread evenly.
- Bake at 350 F for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
- When done, remove from oven and let cool for 5 to 10 minutes. While the cake is still warm, grab a linen dish towel. Sprinkle both sides of the towel with powdered sugar to prevent cake from sticking and then lay it on top of the cake. Holding the towel and pan together, gently flip upside down so the cake drops onto the towel. Lay on a clean surface. Peel off liner. Then tightly, but gently, roll the cake, keeping the towel in place to separate the layers. Place the rolled cake on a cooling rack and let cool for at least 15 minutes.
- When cooled, gently unroll the cake and spread with marshmallow frosting. Gently but tightly roll cake to form a log.
- Place onto a serving dish, seam side down.
- Frost outside and ends with chocolate frosting.
- Using a fork, create a bark-like pattern in the frosting. Garnish with fresh cranberries and rosemary.
