Everyone needs to make this once, just to prove you can!  

Ingredients – Cake:

• 1 box chocolate cake mix
• eggs
• oil
• coffee

Ingredients – Frosting:

• 1 pkg Dream Whip (dry)
• 2 c Crisco
• 1/4 c flour – sifted
• 1 tsp salt
• 2 lbs powdered sugar (8c)
• 1 tsp vanilla
• 1/3 c water

Ingredients- Soft Fudge Icing:

• 1 c whipping cream
• 1/2 lb bittersweet chocolate (8 oz) chopped
• 3 Tab Kahlua

Ingredients – Holly Leaves:

• jellied spearmint leaves
• cinnamon red hots

Ingredients – Chocolate Mushrooms

• 8 foil covered kisses
• 8 nonpareil candies (flat chocolate candies)

Directions – Cake:

1. Preheat oven to whatever the box says.
2. Mix according to package directions, substituting coffee for water.
3. Make 6 regular size cupcakes.
4. Line a 11×18 pan with parchment paper.
5. Pour remaining batter into pan.
6. Bake until done – not very long.
7. Dust a tea towel with powdered sugar.
8. Turn out the cake onto the towel.
9. Trim the edges of the cake.
10. Starting with the 18 inch side, roll the cake and the  towel into a log. (like a jelly roll)
11. Let cool.
12. Save the cupcakes.

Directions – Frosting

1. Mix Dream Whip, Crisco,  flour and salt.
2. Add the powdered sugar alternately with the vanilla and water/coffee.
3. Beat until smooth.
4. Color if desired.

Note: Needs no refrigeration.

Directions – Soft Fudge Frosting:

1. Heat cream to a gentle boil.
2. Stir in chocolate until melted.
3. Stir in Kahlua.

Cool to room temperature, stirring occasionally, until of thick fudge consistency.

Directions – Holly Leaves

1. Split leaves in half.
2. Position on cake in groups of 2 0r 3.
3. Place 3 redhots at the base of each leaf group.

Directions – Chocolate Mushrooms

1. Unwrap kisses.
2. Melt one candy in a small dish.
3. Dip points of there candies in melted chocolate.
4. Position nonpareil candy on the tip of each kiss.
5. Eat extra nonpareil.

Assembly:

1. Unroll cake.
2. Fill with 1/2 the Dream Whip Frosting.
3. Frost cupcakes with rest of frosting.
4. Garnish with whatever is left of the candies.
5. Reroll cake without the towel.
6. Place seam side down on serving plate.
7. Frost with soft fudge icing.
8. For bark effect, lightly score lengthwise with fork dipped in water.
9. Garnish with holly leaves and chocolate mushrooms.

Good Job! Reward yourself with the cupcakes.

Serves:  16-18 if you really want to cut into this beautiful dessert.

Source:  4 cookbooks and Margie