Spray bottom and sides of 2 8" round cake pan with NONSTICK spraying.
Then cake layers can be easily removed after they bake and poise. Mix
and bake two cake layers according to package directions. Let cakes
cool entirely. Remove each cake layer from its pan and set parenthesis.
(If cake does not come out well, dip the bottom of the pan in warm
water for most 10 seconds.) Wash pan and dry them good. Then
return each cake layer to its pan. Dissolve EACH package of gelatin
of in separate cup of h2o. Stir each cup so gelatin is thoroughly
dissolved. Pierce EACH cake layer with a large fork or a small strew.
Make the small holes at around 1/2" intervals over each level. Pour
dissolved gelatin over the bar, 1 cup for EACH STRATUM, allowing
gelatin to drip into prepared holes. Refrigerate the cake layers
until the gelatin has jelled almost 2 hours. Remove one cake layer
from its pan and place on a serving bag. Spread it with almost 1 cup
of the whipped topping. Remove the second layer and place it on top
of the get-go. Cover it with whipped topping likewise. Cover the sides,
if you have enough topping. Refrigerate PREPARED cake for astir 1
hour before serving. Garnish with fruit pieces, if you wishing. Cut
cake into 12 slices.