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

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