Recipe

Lime Sherbet Cake Roll Recipe


Lime Sherbet Cake Roll Recipe
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This light and easy cake roll can be prepared year-round, but it's especially nice for the holidays. I like to have this dessert in the freezer ready to serve to unexpected vistors.

Mountainmam

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Ingredients
  • 1 package (16 ounces) angel food cake mix
  • 1 to 2 tablespoons confectioners' sugar
  • 1/2 gallon lime sherbet

Directions
  1. Coat two 15-in. x 10-in. x 1-in. baking pans with cooking spray; line pans with waxed paper and spray the paper. Prepare cake mix according to package directions; spread batter into prepared pans. Bake at 375° for 18-22 minutes or until the top springs back when lightly touched and entire top appears dry.
  2. Cool in pans for 5 minutes. Turn each cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. Unroll cakes; spread each with 4 cups sherbet to within 1/2 in. of edges. Roll up again. Place with seam side down on plastic wrap. Wrap securely; freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving. Cut into 1-in. slices. Freeze leftovers.

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Comments


Mmmmmmmmm yum i love sherbet and angel food cake together in my mouth ooooh i cant wait .hahahaha
tink


OMG this is wonderful. Off to the store I go for some lime sherbet. Oooo, also orange sherbet & lemon sherbet.Mmmmmm. I'll be making this today great big '5' from me


Wow! Another great Cake Roll. "FIVE FORKS"


Another Great Cake Roll...fabulous.. :) HIGH 5


This is a really great idea! Thank you for taking the time to post your recipe! I'm so glad that I found it here!


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