Rainbow Sherbet Roll
Heat oven to 350F
1 pkg. Betty Crocker lemon chiffon cake mix
1 1/2 cups raspberry sherbet
1 1/2 cups orange sherbet
1 1/2 cup lime sherbet
12 servings
Prepare cake mix as directed on package except -- pour half the batter into ungreased jelly roll pan, spreading batter into corners.
Pour remaining batter into ungreased loaf pan.
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 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.
Wrap securely in foil; freeze until firm.
Remove from freezer 15 minutes before serving.
Cut roll into 3/4" slices.