| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cakes, Christmas |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
SuperMoist White Cake Mix |
| 1 |
pk |
(3 oz) Raspberry Jell-O |
| 1 |
pk |
(3 oz) Lime Jell-O |
| 2 |
c |
Boiling water |
| 8 |
oz |
Cool-Whip topping; thawed |
INSTRUCTIONS
Prepare cake mix as directed on package. Pour batter into 2 round pans, 8
or 9 inch (Do not use pans with removable bottoms) Bake as directed; cool
10 min. Remove from pans. Cool Completely. Place cake layers, top sides up,
back in the clean pans; prick each layer with a utility fork at 1/2 inch
intervals. Pour 1 cup of the boiling water over raspberry jell-o in a bowl;
stir until dissolved. Spoon raspberry jell-o over 1 layer. Repeat with lime
jell-o. Refrigerate for 3-4 hours. Dip 1 layer in pan into warm water 10
seconds; invert on plate, gently shaking to loosen. Remove pan. Spread
layer with 1 cup cool whip. Remove remaining layer from pan as above;
invert on first layer. Remove pan; frost with remaining topping.
Refrigerate. Garnish as desired.
Posted to MC-Recipe Digest V1 #907 by Diana Stephens
<mdstephe@ix.netcom.com> on Nov 13, 1997
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