1 - white cake mix 2 c. - boiling water 1 (8oz) pkg - Jello Cool Whip
Bake cake as directed in a 9x13 inch pan and cool. Pierce cake all over with a large fork. Pour water in Jello mix and pour over cake. Refridgerate for 3 hours. Ice with cool Whip and chill for another hour.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.