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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Moist and Fruity Rainbow Cake Recipe

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This recipe for Moist and Fruity Rainbow Cake is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 baked 8 or 9 inch white cake layers, cooled
1 pkg (3 oz) JELL--O gelatin, any flavor
1 cup boiling water
1/2 cup cold water
1 container (8 oz) Birds Eye Cool Whip, thawed
Directions:
Directions:
Place cake layers, top side up in 2 clean later pans. Prick each cake with serving fork at 1/2 inch intervals. Dissolve gelatin in boiling water. Add cold water and pour carefully over cakes. Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds; turn out onto serving plate. Top with one cup of the whipped topping. Unmold second caker layer; place carefully on first layer. Frost top and sides with remaining whipped topping. Chill.

 

 

 

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