Moist And Fruity Rainbow Cake - cooking recipe

Ingredients

2 baked 8 or 9-inch white cake layers, cooled
1 (3 oz.) pkg. jello (any flavor)
1 c. boiling water
1/2 c. cold water
1 (8 oz.) Cool Whip

Preparation

Place cake layers, top side up, in 2 clean layer pans.
Prick each layer with a serving fork at 1/2-inch intervals.
Dissolve jello in boiling water.
Add cold water and pour carefully over cakes.
Chill 3 or 4 hours.
Dip 1 cake pan in warm water for 10 seconds.
Turn out onto serving plate.
Top with 1 cup of Cool Whip. Unmold second layer and place carefully on top of first layer.
Frost top and sides with remaining Cool Whip.
Chill.