| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cakes, Holiday |
12 |
Servings |
INGREDIENTS
| 2 |
|
9 Inch Round White Cake Layers; baked & cooled |
| 2 |
c |
Boiling Water |
| 1 |
pk |
(4-Serving Size) Any Flavor Gelatin |
| 1 |
pk |
(4-Serving Size) Any Flavor Gelatin |
| 1 |
|
Tub (12 Oz.) Cool Whip; thawed |
INSTRUCTIONS
Place the cake layers, top sides up, in two 9-inch cake pans. Pierce cake
with large fork at 1/2-inch intervals. Stir 1 cup of the boiling water into
each flavor gelatin in separate bowls 2 minutes or until completely
dissolved. Carefully pour one flavor over each cake layer. Refrigerate 3
hours. Dip 1 cake pan in warm water 10 seconds and unmold onto a serving
plate. Spread with about 1 cup of the whipped topping. Unmold the second
layer and place on top of the first layer. Frost with remaining Cool Whip.
Refrigerate until ready to serve.
NOTES : I have seen this cake prepared in a 13x9 pan with excellent
results.
However, I believe the cake must be left in the pan to serve.
Possible combinations of flavors:
lemon/lime
any flavor red gelatin/lime for the Christmas holidays.
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