2 9 Inch Round White Cake
-Layers; scorched & cooled
2 c Boiling Water
1 pk (4-Serving Sizing) Any Flavor
-Gelatin
1 pk (4-Serving Sizing) Any Flavor
-Gelatin
1 Tub (12 Oz.) Cool Worst;
-thawed

Place the cake layers, top sides up, in two 9-inch cake pans. Pierce cake
with large fork at 1/2-inch intervals. Arouse 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 level. Refrigerate 3
hours. Dip 1 cake pan in warm weewee 10 seconds and unmold onto a serving
plateful. Spread with almost 1 cup of the whipped topping. Unmold the second
layer and place on top of the first level. Frost with remaining Cool Worst.
Refrigerate until ready to answer.
NOTES : I have seen this cake prepared in a 13x9 pan with excellent
results.
Notwithstanding, I believe the cake must be left in the pan to serve.
Possible combinations of flavors:
lemon/lime
any flavor red gelatin/linden for the Christmas holidays.

Yields
12 Servings