Rainbow Cake

2 (8 or 9 inch) white or yellow cake layers, cooled
1 pkg. (3 oz.) Jello gelatin
1 c. boiling water
1/2 c. cold water
1 (8 oz. or 10 oz.) Cool Whip, thawed

Bake cake mix as directed. Let cake cool. Place cooled cake layers, top sides up, in two clean layer pans, prick each cake with a fork at 1/2 inch apart. Dissolve Jello (any flavor) in boiling water, add cold water and pour over cakes (slowly). Chill 3 to 4 hours. After being chilled dip one cake pan in warm water then turn onto cake plate. Top with 1 cup Cool Whip. Place second cake on top and frost with remaining Cool Whip. Chill. This can also be made in a 9 x 13 cake pan.

Rainbow Cake printer friendly version located here. (Just the recipe. Nothing else.)
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