Christmas Jelly Roll - cooking recipe

Ingredients

1 box lemon chiffon cake mix
1 pt. red sherbet
1 pt. green sherbet

Preparation

Mix batter as directed on box of cake mix.
Pour batter into 2 jelly roll pans (11 x 15-inch) and bake for 15 minutes.
Let cool for 10 minutes.
Invert on towel sprinkled with powdered sugar. Roll up and let cool.
After cooling, unroll and spread sherbet on cakes (about 1 pint per cake, either use all one flavor or half of each).
Don't spread too thick to roll.
Roll up, wrap in foil and freeze.
Slice just before serving.