| 1. |
On two cookie sheets place parchment
paper out. |
| 2. |
Mix angel food cake batter as directed
by instructions. |
| 3. |
In the center of the cookie sheets pour
out enough batter on each and leave a large boarder around the
edges. The cake will spread out. |
| 4. |
Bake for 15 to 17 min at the temperature
on the box. |
| 5. |
Take out the Sherbet to soften. |
| Note: |
If you don't use parchment paper you
must carefully scrape the angel food cake off the cookie sheet before
you continue. |
| 6. |
Lay out side by side two lengths
of wax paper longer than the Angel Food cake and cover the
top with powdered sugar fairly thick. |
| 7. |
Place the crusted side of the angel food
cake on the wax paper and peel off the parchment paper. |
| 8. |
Spread the Sherbet out on the angel food
cake almost to the edges. Make sure there are no holes and it can
be thick. |
| 9. |
At one end start to roll up the
cake. Wrap up in the wax paper and seal at the ends by twisting or
folding it shut. |
| 10. |
Place in the refrigerator. |
| 11. |
Let chill at least an two or three hour
before serving. |
| 12. |
To serve slice off about an inch and
place on a plate with whip cream |
| |
Can be done the day before. |
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