Method:

• Heat oven to 375°F (190°C) for shiny metal pan or 350°F (180°C) for dark or non-stick baking pan. Line two 15x10x3/4-inch (37.5x25x2 cm) baking pans with edges (jelly roll pans) with parchment paper.
• In large bowl, beat eggs with electric mixer on high speed 4-5 minutes or until very thick and lemon coloured. Beat in water and oil until well blended. Gradually beat in cake mix on low speed, scraping frequently; continue beating 1 minute. Pour half the batter (about 3 cups/750 mL) into each baking pan; spread batter to all corners, giving pans a few taps to level batter.
• Bake 9 to 11 minutes or until toothpick inserted in centre of cake comes out clean. Place on cooling rack for 5 minutes.
• Invert pan onto another sheet of parchment paper or tea towel sprinkled with icing sugar. Carefully remove parchment that cake has been baked in.
• While hot, carefully roll cake and parchment from the narrow end. Cool on cooling rack for 1 hour.
• In chilled, medium bowl, beat cream and sugar until soft peaks form.
• Unroll cake (if it cracks, don't worry - nothing will show once roll is frosted).
• Spread whipped cream filling over cake. Roll up cake using parchment to help. Chill until firm at least one hour.
• For tree stumps, cut off a 2-inch (5 cm) diagonal slice from one end of each rolled cake. Attach stump to side of rolled cake using 1 tablespoon (15 mL) of frosting.
• Frost cake with remaining frosting. With tines of fork, make strokes in frosting to look like tree bark. Garnish with nuts.