Red Velvet Buche de Noel

Preheat oven to 350°F. Coat jellyroll pan (cookie sheet with sides) with cooking spray. Line with waxed paper. Coat with cooking spray. Beat the eggs for five minutes. Slowly add Extra Fine Granulated Sugar and oil. Beat well. Add buttermilk, vinegar, vanilla and red food coloring. Sift together dry ingredients. Add slowly to liquid ingredients. Beat two minutes, until well combined. Pour batter into pan. Bake on middle rack for twelve to fifteen minutes, until the cake springs back when touched in center. Sprinkle a cloth dishtowel with Powdered Sugar. Immediately turn cake out onto towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together. Place seam side down on rack to cool for thirty minutes. Combine filling ingredients. Beat well. Unroll cake. Spread filling over cake. Trim any rough edges. Re-roll the cake without the towel. Place seam side down, on cookie sheet. Dust with Powdered Sugar. Refrigerate. When ready to serve, slice cake one inch thick. If desired, melt white chocolate in microwave for one minute. Thin with a little water. Stir until smooth. Drizzle over sliced cake or simply dust with additional Confectioners Powdered Sugar. Serves eight.

For “mushrooms”, simply insert toothpick through a mini marshmallow then into the bottom of a Hershey’s Kiss. I used Hugs and Peppermint Kisses.