Prepare cake mix according to manufacturer’s directions. Line a half sheet tray with parchment paper, treat with pan spray, deposit 1 pound of prepared cake batter, and spread evenly to edges. Bake at 350 ͦF until cake springs back lightly when touched. While cake is still warm, invert it onto parchment paper that has been sprinkled with granulated sugar (this will prevent the cake from sticking to the paper). While cake is still warm, place 3, #8 grey scoops of holland crème on cake, carefully spread to edges, and roll cake up. Place cake in cooler and let set up completely. Ice cake with fudge icing, using a fork for texture. Use slices of additional cakes for “branches”. Dust with donut sugar and place meringue mushrooms around cake (if using, this step is optional).
Start making this decoration at the end of prep when the oven has been running all day and no one else needs to use it!
Prepare meringue following manufacturer’s directions. Place meringue in a piping bag fitted with a large straight tip and reserve. Line a very flat sheet tray with a non-stick baking mat. Sift liberally with cocoa powder. Pipe silver dollar sized mounds on top of cocoa powder at least 3 inches apart. Very liberally sift cocoa powder over the top, making sure meringue is completely covered. Using a cup measure with a flat bottom, dip the cup measure first in cocoa powder, then use it to flatten each meringue, dipping in cocoa powder in between. The discs should be ½ to ¼ inch thick.
Place prepared meringue discs into an oven that has run all day and is turned off. Leave them overnight. The next morning remove from oven before turning it on for the day! Then gently unmold and store in an airproof container with parchment in between layers.
No dark Devil’s Food Cake Mix available in your area? No problem, just substitute Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix (00495128).