1. Preheat oven to 350* F. Spray a 26x15 cookie sheet with nonstick spray, line with parchment paper, spray the sheet again and set aside. Whisk eggs and oil in a medium bowl and mix until well-blended. Slowly add in the hot water until combined and begin pouring in the Foodstirs Organic Ultimate Chocolate Cake mix and stir until batter forms. Pour the batter into baking pan and smooth the surface. Bake for about 15 minutes or until the cake gently springs back.
2. As the Brownies are baking, begin mixing the Powdered Sugar, Butter, Yogurt, and ColorKitchen Natural Pink Dye until a soft pink frosting forms. Mix in about 3/4's of the Wholesome Candy Cane pieces before pouring into a piping bag.
3. Once the Cake is finished baking, allow to cool for about 5 minutes and lightly sprinkle with powdered sugar. Begin piping on the Candy Cane Frosting and gently roll the cake into a log.
4. In a medium bowl, combine the Organic White Chocolate and Organic Coconut Oil, microwave on medium for 30 second intervals until melted. Pour the White Chocolate Ganache on top of the Ultimate Chocolate Cake Peppermint Log and garnish with the rest of the Wholesome Candy Cane pieces. Serves about 20. Enjoy!