Rainbow Sherbet Roll
1 package of our lemon chiffon cake mix
1 1/2 cups rasberry 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 half the batter into ungreased jelly roll pan, 15 1/2×10 1/2×1 inch, spreading batter to 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 touched lightly 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 towel-wrapped cake on wire rack. Invert loaf pan to cool. (Use loaf cake as desired.)
Unroll cake; remove towel. Beginning at narrow end, spread rasberry sherbet on 1/3 of cake, orange sherbet on next 1/3 of cake and line sherbet on remaining cake. Roll up carefully.
Place seam side down on piece of aluminum foil, 18×12 inches. Wrap securely in foil; freeze until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. 12 servings.
–The Betty Crocker Recipe Card Library
How do we get a package of your lemon chiffon cake mix needed in the sherbet roll recipe?