Moist And Fruity Rainbow Cake - cooking recipe

Ingredients

2 baked 8 or 9-inch white cake layers, cooled
1 (3 oz.) pkg. Jell-O gelatin
1 c. boiling water
1/2 c. cold water
1 (8 oz.) container Cool Whip, thawed, or your favorite frosting

Preparation

Place cake layers, top side up, in 2 clean layer pans.
Prick each cake with serving fork at 1/2-inch intervals.
Dissolve gelatin in boiling water.
Add cold water and pour carefully over cakes.
Chill 3 to 4 hours.
Dip 1 cake pan in warm water for 10 seconds.
Turn out onto serving plate.
Top is 1 cup whipped topping or frosting.
Unmold second cake layer.
Place carefully on first layer.
Frost top and side with remaining whipped topping or frosting.
Garnish as directed.