Lemon Orange Rainbow Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) box Betty Crocker Super Moist lemon cake mix
3 eggs
1/3 cup oil
1 1/3 cups water
6 ounces orange Jell-O
2 cups boiling water
1 cup cold water
1 (16 ounce) container Cool Whip

Preparation

Preheat oven to 350 degrees.
In a large bowl, combine the eggs, oil and water; beat with an electric mixer on medium speed until it is very frothy.
Add the cake mix and beat on low speed until just combined and then on medium speed for 2 minutes.
Pour into a greased 13x9 inch cake pan and bake for 35-40 minutes, or until wooden tooth pick inserted in the center comes out clean.
Cool in pan 15 minutes.
Meanwhile dissolve Jell-O in boiling water in a small bowl. Add cold water.
Gently prick cake with a fork by putting the fork in cake about three quarters of the way down and carefully pulling the cake back. While fork is still in cake, spoon about a tablespoon of the Jell-O in the prick mark. (You may find it easier to use a liquid measuring cup or a baster instead of spooning the Jell-O in.) Do this at 1/2 inch intervals over the whole cake.
Pour remaining Jell-O over the cake.
Chill, covered, at least 2 hours.
Frost with Cool Whip.
Chill, covered, another 2 hours.