Prep Time30m
Cook Time 12m
Ready Time 120m
Yield 2 Cake Rolls


1 package Pillsbury™ Moist Supreme® Yellow Cake Mix

3 tubs Pillsbury™ Creamy Supreme® Chocolate Fudge Frosting (1.5 per roll)

6 large eggs

¼ cup oil

¼ cup water

Candied Cranberries and Rosemary Sprigs


Step 1

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. 

Step 2

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). 

Step 3

Unroll and spread 3/4 container of frosting onto each cake. You’ll use about 1 ½ 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 ¼ of the cake. Arrange that slice to form a branch of the log.

Step 4

Completely remove all traces of foil from frosting container, then microwave for 30-40 seconds until melted. Pour about ¾ container of frosting over each roll until completely covered.

Step 5

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!

Nutritional Information Per Serving

Serving Size (1 Slice), Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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