Prep Time: 25 min. • Cook Time: 15 min.
Preheat oven to 375°F. Line 17-1/4 x 11-1/2-inch jelly roll pan with parchment paper; spray with cooking spray.
In a large bowl, with mixer on high speed, beat eggs 5 minutes; reduce speed to low. Add cake mix, water and oil; beat 30 seconds. Increase speed to medium; beat 1 minute. Pour batter into the prepared baking pan; with a rubber spatula, evenly spread batter in pan. Bake 15 minutes or until cake springs back when lightly touched.
Dust kitchen towel with powdered sugar. While still hot, transfer cake to a prepared towel; starting from the short end, roll up cake in towel. Cool 1 hour.
For the filling, in a large bowl, with mixer on low speed, beat 1 cup cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract 2 minutes; increase speed to medium-high and beat 4 minutes or until stiff peaks form.
Carefully unroll cake; remove towel. Leaving a 1/2-inch border, evenly spread filling over cake. Starting from the short end, roll up cake with filling; refrigerate 30 minutes.
For the frosting, in a large bowl, with mixer on medium speed, beat butter 2 minutes; reduce speed to low. Add cocoa powder, salt and remaining 1/4 cup cream, 3-1/2 cups powdered sugar and 2 teaspoons vanilla extract; beat 2 minutes. Increase speed to high; beat 4 minutes or until fluffy.
Transfer cake to cutting board; cut off a 2-inch diagonal slice from 1 end of the cake. Transfer cake to serving platter; spread cut side of the diagonal slice with 1 tablespoon frosting and attach to the side of the cake. Spread frosting over cake; run fork lengthwise through frosting in curvy motions to give the appearance of bark. Dust with powdered sugar.
With scissors, cut marshmallows crosswise in half; stick 1 candy onto the cut side of each marshmallow. Dust with cocoa powder.
Decorate cake platter with candy mushrooms; garnish with chocolate shavings, sugared cranberries and sugared rosemary, if desired.
For sugared cranberries and rosemary: Line rimmed baking pan with parchment paper; spread 1 cup granulated sugar on a plate. Heat 1 cup each granulated sugar and water to a boil over medium-high heat; cook 5 minutes or until sugar dissolves. Remove from heat; cool slightly. Add cranberries to warm sugar liquid and stir to coat; with a slotted spoon, transfer to plate with sugar and toss until coated. Transfer to prepared pan to dry. Repeat with rosemary sprigs.
Approximate nutritional values per serving: 704 Calories, 44g Fat (20g Saturated), 213mg Cholesterol, 395mg Sodium, 74g Carbohydrates, 1g Fiber, 58g Sugars, 8g Protein
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