Directions:

Preheat oven to 350°F (180°C). Grease 15- x 10-in (38 x 25 cm) jelly-roll pan; line pan with greased parchment paper.

Prepare cake according to package instructions; spoon 3 cups (750 mL) batter into prepared pan. Bake 12 to 15 minutes until toothpick inserted into centre comes out clean. (Use remaining batter to make 8 cupcakes according to package instructions). Have ready a clean towel dusted with icing sugar. Invert pan onto towel. Remove pan; peel paper from cake. Trim edges. Starting at short end, roll up cake and towel together; let cool on wire rack.

Carefully unroll cake (don't worry if cake cracks slightly; frosting will cover any breaks); spread with 1 cup (250 mL) chocolate frosting.

Re-roll cake without towel. Cutting on the diagonal, cut a 1-in (2.5 cm) slice from each end of cake. Place cake seam side down on platter. Frost top and sides of cake with chocolate frosting. Place slices on opposite sides of cake to resemble branches; frost with chocolate frosting. Frost ends with vanilla frosting. Dust cake with icing sugar; decorate with cherries.

Preparation time: 40 mins. - Cooking time: 12 to 15 mins.