Ingredients:

  • 1 box (15.25 oz / 432g) White Cake Mix
  • 1 cup (240ml) Water
  • 1/2 cup (115g) Vegetable Oil
  • 3 Large Eggs
  • 1 package (3 oz / 85g) Fruit Gelatin
  • 1 cup (240ml) Boiling Water
  • 1/2 cup (120ml) Cold Water
  • 1 tub (8 oz / 225g) Whipped Topping, thawed
  • 1 tsp (5ml) Vanilla Extract

Instructions:

  1. Preheat your oven and grease a 9x13 inch baking pan.
  2. Mix the cake mix, water, vegetable oil, and eggs until the batter is smooth and free of lumps.
  3. Pour batter into the pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool for approximately 10 minutes.
  5. Using a wooden spoon handle, poke holes every 1 inch across the entire surface, pressing nearly to the bottom.
  6. Dissolve the gelatin powder in boiling water, stirring until granules vanish, then stir in the cold water.
  7. Slowly pour the liquid gelatin over the cake, ensuring every hole is filled.
  8. Let the cake cool to room temperature, then refrigerate for at least 4 hours to set.
  9. Fold the vanilla extract into the thawed whipped topping and spread a thick layer over the chilled cake.