Jello Rainbow Cake
Yield
10 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 2 | packages |
jello
any |
|
| 2 | cups |
water
boiling |
|
| 1 | package |
whipped topping, prepared
thawed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 2 | packages |
jello
any |
|
| 473 | ml |
water
boiling |
|
| 1 | package |
whipped topping, prepared
thawed |
*
|
Directions
Bake cake mix as directed on package.
Remove from pans to cool.
Rewash pans and put cakes back in them when the cakes are completely cooled.
It is best to use 2 8-9" round cake pans but you can use an oblong pan if you want.
After cakes have been place back into pans (top side up), prick them with utility fork at ½ inch intervals.
Meanwhile, dissolve each flavor separately in 1 cup boiling water.
Carefully pour one flavor gelatin over each cake layer (if using oblong pan you must use the same flavors for the 2 pks).
Chill 3 to 4 hours.
Dip one cake pan in warm water for 10 sseconds, then unmold cake layer onto serving plate.
Top with about 1 cup cool whip. Unmold second cake layer and carefully place on first layer. Frost with remaining topping. Chill. Great moist'n fruity cake especially for those who like a light, refreshing cake that is not too sweet.
