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1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
Powdered sugar
1 1/2 cups raspberry sherbet, softened
1 1/2 cups orange sherbet, softened
1 1/2 cups lime sherbet, softened
1- Move oven rack to lowest position (remove other racks). Heat oven to 350°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with waxed paper.
2- Beat cake mix and water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in jelly roll pan. Spread remaining batter in ungreased loaf pan, 9 x 5 x 3 inches.
3- Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Cool loaf cake and reserve for another use.
4- Cool jelly roll pan 10 minutes. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled with powdered sugar. Carefully remove pan and waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely, about 1 hour.
5- Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next one-third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18 x 12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store covered in freezer.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package.
Betty's Tip: For a light and luscious treat, cut the leftover loaf cake into slices and serve with a dollop of whipped topping and fresh berries.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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