Moist And Fruity Rainbow Cake - cooking recipe

Ingredients

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

Preparation

Place cake layers top side up in clean 9-inch pans.
Prick with fork at 1/2-inch intervals.
Dissolve Jell-O in boiling water, then add cold water and pour 1/2 over each cake layer. Chill 3 to 4 hours.
Dip pans in warm water for 10 seconds, then turn onto plate.
Frost with Cool Whip and chill.
Store in refrigerator.