rainbow sherbet roll

Directions

1. 1

   Rainbow Sherbet Roll 1 box white angel food or lemon chiffon cake mix 1 1/2 cup raspberry sherbet 1 1/2 cup orange sherbet 1 1/2 cup lime sh

2. 2

   Line a 15 x 10-inch jellyroll pan with wax paper

3. 3

   Prepare cake mix as directed on box except spread half of the batter into pan

4. 4

   Spread remaining batter into an ungreased 9 x 5-inch loaf pan

5. 5

   Bake until top springs back when touched lightly in center, jellyroll pan for 20 to 25 minutes - loaf pan for 45 to 50 minutes

6. 6

   Cool jellyroll pan for 10 minutes

7. 7

   Loosen cake from edges of pan

8. 8

   invert onto towel sprinkled with confectioners' sugar