Preparation:
1. Heat oven to 350 degrees. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Prepare cake as directed on package, except spread hal fof the batter in pan. Spread remaining batter in ungreased loaf pan, 9x5x3 inches. Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use.
2. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool on wire rack.
3. Unroll cake; remove towel. Beginning at a 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 roll, seam side down, on 18x12-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. |
