Easy Yule Log Cake
(from _Sabbats_ by Edain McCoy)
1 package commercial cake mix, preferably chocolate
2 cans (24 oz.) pre-made frosting in a dark brown color
Several tubes of cake decoration frosting in green, white, and red
Preheat oven to 350 degrees. Grease and line a jelly roll pan with waxed paper. Mix the cake according to package instructions and pour a thin layer — no more than 1/4-inch thick — into the prepared jelly roll pan. Bake the cake until just underdone. If you can’t tell by looking, then use the knife test. When the knife emerges not quite clean from the center of the cake, and when a light touch does not bounce back easily, it needs to come out. Check the cake at 7 minutes, and then every 2 minutes past that. DO NOT overbake or the cake will be hard to work with. Remove the cake from the oven and let it cool slightly. Remove the cake from the pan by lifting out the wax paper. With the dark frosting, coat the top of the cake. Carefully lift one end of the cake and begin rolling it up as if you were rolling up a map. When you are done, anchor the cake with toothpicks and let it cook 5 more minutes. Let it cool for 30 minutes, then frost it with the dark brown icing. Next take the tubes of icing and make holly and mistletoe on the top. To finish, use toothpicks to etch lines in the log. You can decorate with artificial greenery until time to eat.