Raspberry Lime Poke Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

2

cups boiling water

1

box. (4-serving size) Jell-O™ raspberry-flavored gelatin

1

box. (4-serving size) Jell-O™ lime-flavored gelatin

1

container (16 oz) frozen whipped topping, thawed

Preparation

Make and bake cake mix as directed on box in 2 (9-inch) round cake pans, using water, oil and egg whites. Cool completely, about 1 hour.

Return cooled cake layers into 2 clean 9-inch round cake pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.

In 2 separate medium bowls, add 1 cup of the boiling water into each flavor of gelatin. Beat each with whisk until completely dissolved. With large spoon, drizzle raspberry gelatin over 1 cake; drizzle green gelatin over remaining cake. Refrigerate 1 to 3 hours to allow gelatin to set up in cakes.

To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread 1 1/2 cups of the whipped topping on top of cake. Unmold second cake; carefully place on first cake on platter.

Frost entire cake with remaining whipped topping. Refrigerate 1 hour before serving, or until ready to serve.

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