Rainbow Sherbet Roll
|Lemon chiffon cake mix||18 1⁄2 Ounce (1 package)|
|Raspberry sherbet||1 1⁄2 Cup (24 tbs)|
|Orange sherbet||1 1⁄2 Cup (24 tbs)|
|Lime sherbet||1 1⁄2 Cup (24 tbs)|
Heat oven to 350°.
Prepare cake mix as directed on package except pour half the batter into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, spreading; tatter to the corners.
Pour remaining batter into ungreased loaf pan, 9x5x3 inches.
Bake jelly roll pan 20 to 25 minutes, loaf pan 45 to 50 minutes or until top springs back when lightly touched with finger.
Cool jelly roll pan 10 minutes.
Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar.
Trim off stiff edges if necessary.
Roll cake and towel from narrow end.
Cool on wire rack.
Invert loaf pan to cool.
Reserve loaf cake for future use.
Unroll cake; remove towel.
Beginning at narrow end, spread raspberry sherbet on 1/3 of cake, orange sherbet on next 1/3 of cake and lime sherbet on remaining cake.
Roll up carefully.
Place seam side down on piece of aluminum foil, 18x12 inches.
Wrap securely in foil; freeze.
Remove from freezer 15 minutes before serving; cut into 3/4 -inch slices.