Rainbow Sherbet Roll

posted by Schmitty 06-28-100 4:59 PM

Rainbow Sherbet Roll

1 package Betty Crocker lemon chiffon cake mix
1 1/2 cups raspberry sherbet
1 1/2 cups orange sherbet
1 1/2 cups lime sherbet

Heat oven to 350 degrees (F).

Prepare cake mix as directed on package except-pour 1/2 of the batter into an ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, spreading batter to the corners. Pour remaining batter into ungreased loaf pan 9x5x3-inches. Bake jelly roll pan 20 - 25 minutes, loaf pan 45 - 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 slightly softened raspberry sherbet on 1/3 of cake, orange sherbet on next 1/3 of cake and lime sherbet on next 1/3 of 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 in 3/4 inch slices and sprinkle with fresh fruit if you'd like.

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