Take 4 eggs, 1 cup of plain yogurt, 1/2 cup of oil, 1 container (250 g) of Philadelphia Cream Cheese Spread, 1/2 cup plus 3 tablespoons of icing sugar and 3 cups of Cool Whip Topping, then create your recipe with the following options...

Follow these 3 simple steps:

1. Preheat the oven to 350 °F. Grease a 15 x 10 x 1-inch deep log cake pan. Line the pan with waxed paper or parchment paper, then grease the paper and sprinkle it with flour. Put aside. Put 1 package of cake mix (two-layer), the eggs, yogurt and oil in a large mixing bowl. Mix with a hand mixer at medium speed for 1 to 2 minutes or until the mixture is smooth. Pour 3 cups of the mixture into the cake pan. Gently tap the pan against the countertop to get rid of any air bubbles. Divide the rest of the mixture into 4 to 6 paper-lined muffin cups in a muffin pan. Bake for 15 minutes.
2. During that time, place a large sheet of parchment on a clean dishtowel and powder it with 3 tablespoons of icing sugar. Remove the cake from the pan, place on the dishtowel and remove the parchment paper on top. Roll the cake lengthwise along with the paper and the dishtowel. Let cool for 30 minutes on a wire rack.
3. During that time, gradually fold in 1/2 cup of icing sugar into the cream cheese in a small bowl, with a hand mixer at medium speed until the mixture is smooth. Add the add-in option desired and mix. Unroll the cake and remove the paper and the dishtowel. Spread the cheese mixture on the cake. Roll and refrigerate for 30 minutes. Place the cake on a serving platter. Blend your choice of flavouring into the whipped topping. Spread the whipped topping on the log. Decorate to taste. Refrigerate for at least 2 hours. Cut into ½ inch slices and serve. Refrigerate the leftovers.

Yields 20 one-slice servings.

These few additional handy tips will help you create a perfect yule log. You'll be sure to impress your guests!

Just like in nature, there's no such thing as a perfect log. The individual touches you give it just make it more beautiful and delicious.

1. Invert cake on icing sugar-covered paper and remove top paper from cake. Make sure you have a clear workspace for rolling.

2. Roll up cake with paper and towel. The towel helps keep your hands clean and lets you easily roll and unroll the cake.

3. Cool the cake in its rolled form to help keep its shape. Once the cake has cooled 30 minutes, unroll it and spread with filling.

4. Re-roll cake. Don't worry if it cracks. The filling and icing cover it all up so your guests will never know, and it still tastes amazing.

5. Ice the cake with Cool Whip frosting. To make your cake look more like a log, lightly run the tines of a fork through the frosting to resemble bark.