Rainbow Sherbet Roll

1 package of our 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°. Prepare cake mix as directed on package except – pour half the batter into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 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 45-50 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 raspberry sherbet on 1/3 of cake, orange sherbet on the next 1/3 of cake and lime sherbet on remaining cake. Roll up carefully.

Place seam side down on piece of aluminum foil, 18 x 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.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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