 Rainbow Sherbet Roll
Rainbow Sherbet Roll
1 package of lemon chiffon cake mix
1 ½ cups raspberry sherbet
1 ½ cups orange sherbet
1 ½ cups lime sherbet
Heat oven to 350 degrees. Prepare cake mix as directed
on box. Pour ½ of the batter into an ungreased jelly roll pan -- 15 ½ X 10 ½ X 1 inch -- spread the batter to the corners. Pour the remaining batter into an ungreased loaf pan -- 9 X 5 X 3 inches.
Bake the jelly roll pan 20 - 25 minutes.
Bake the loaf pan 45 - 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 confectioner’s sugar. If you wish you can trim off the stiff edges. Roll cake and towel from narrow end. Cool towel wrapped cake on a wire rack.
Invert loaf pan to cool.
Unroll cake; remove towel. Beginning at narrow end, spread raspberry sherbet on 1/3 of cake - orange sherbet on the next 1/3 and the lime sherbet on the last 1/3 of the cake. Roll up carefully.
Place seam side down on piece of aluminum foil -- 18 X 12 inches. Wrap securely in the foil. Freeze until firm.
Remove from freezer 15 minutes before serving. Cut into ¾ inch slices.
The loaf cake can be used with any ice cream of your choice or you can top it with icing as a separate dessert. | 
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