Rainbow sherbet roll

12 Servings

Ingredients

Quantity Ingredient
1 pack Lemon chiffon cake mix -OR-
Angel food mix
1½ cup Raspberry sherbet
1½ cup Orange sherbet
1½ cup Lime sherbet

Directions

PATTI - VDRJ67A

Heat oven to 350~. Line jelly roll pan, 15x10", with waxed paper. Prepare cake mix as directed on package excapt spread HALF of the batter in pan.

Spread remaining batter in ungreased loaf pan, 9x5". Bake until top springs back when lightly touched in center; jelly roll pan = 20 to 25 minutes, loaf pan = 45 to 50 minutes. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges if needed. While hot, carefully roll cake and towel from narrow end. Cool on wire rack. Invert loaf pan to cool. Remove cake from pan; freeze for future use. Unroll cake; remove towel. Beginning at narrow end, spread raspberry sherbet on ⅓ of the cake, orange sherbet on next ⅓ of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on aluminum foil, 18x12". Wrap securely in foil; freeze until firm, at least 6 hours. Remove from freezer 15 minutes before serving. Cut into ¾" slices.

Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999

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