MOIST ‘N FRUITY RAINBOW CAKE

2 baked (8-or 9-inch) white cake layers, cooled
2 packages (3 oz. each) Jell-O Brand Gelatin (any two flavors)
2 cups boiling water
1 (8 oz.) container Cool Whip Whipped Topping, thawed

Place cake layers, top sides up, in two clean 8-or 9-inch layer pans; prick each layer with utility fork at 1/2-inch intervals.

Meanwhile, dissolve each flavor gelatin separately in 1 cup boiling water. Carefully pour one flavor gelatin over each cake layer. Chill 3 to 4 hours.

Dip one cake pan in warm water for 10 seconds, then unmold cake layer onto serving plate. Top with about 1 cup of the whipped topping. Unmold second cake layer and carefully place on first layer. Frost with remaining topping. Chill.

Makes 1 (2-layer) cake
From: Recipelink.com
Source: Recipe pamphlet: General Foods Trademark Recipes, 1982