Sta.sh
Rainbow Sherbet Roll
1 package of Betty Crocker lemon chiffon cake mix
One and a half cups of raspberry sherbet
1 and a half cups orange sherbet
1 and a half cups of lime sherbet
Heat oven to 350⁰ F. Prepare cake mix as directed on package except pour half the batter into ungreased jelly roll pan, 15½x10½x1 inches, spreading batter to corners. Pour remaining batter into ungreased loaf pan, 9x5x3 inches. Bake jelly roll pan 20 to 35 minutes, loaf pan 45 to 50 minutes or until top springs back when touched lightly with finger. Cool jelly roll pan for 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 the towel-wrapped cake on a wire rack. Invert loaf pan to cool. (Use loaf cake as desired.) 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, 10x12 inches. Wrap securely in foil; freeze until firm. Remove from freezer 15 minutes before serving. Cut roll into ¾-inch slices. 12 servings
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