Directions:

Beat eggs on medium for 3 minutes until light and airy. Add cake mix, oil and water, and mix on low for 2 minutes. Pour 1/2 mixture into two lined 10x15 baking sheets. Bake at 325 degrees for 10-12 minutes.

Turn cake upside down onto a clean towel that has been sprinkled with powdered sugar (prevents the cake from sticking). While hot, roll cake with a towel. Repeat with other cake. Allow to cool completely (about 1 hour).

Unroll and spread 3/4 container of frosting onto each cake. You'll use about 1 1/2 tubs of frosting here. Reroll without towel. Place cakes over a cooling rack with a baking sheet underneath. Use unflavored floss or a sharp knife to cut about 1/4 of the cake. Arrange that slice to form a branch of the log.

Completely remove all traces of foil from frosting container, then microwave for 30-40 seconds until melted. Pour about 3/4 container of frosting over each roll until completely covered.

When frosting has cooled, use a fork to create texture in the frosting for bark. Decorate with candied cranberries, rosemary, and powdered sugar. Refrigerate for 1 hour until icing is completely set. Cut and serve!