| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sherbet, Desserts, Freezer |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Lemon chiffon cake mix -OR- |
|
|
Angel food mix |
| 1 1/2 |
c |
Raspberry sherbet |
| 1 1/2 |
c |
Orange sherbet |
| 1 1/2 |
c |
Lime sherbet |
INSTRUCTIONS
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 1/3 of the
cake, orange sherbet on next 1/3 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 3/4" slices.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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