Poke Cake

2 baked 8- or 9-inch round or square white cake layers, completely cooled
2 cups boiling water
2 3-ounce packages of gelatin, your choice of flavors
8 or 12 ounce container whipped topping, thawed

Place cake layers, top sides up, in 2 clean cake pans. Pierce cake layers
with fork every 1/2-inch. Prepare each gelatin separately. Completely
dissolve gelatin powder with 1 cup boiling water. Stir for 2 minutes.
Carefully pour one gelatin over one cake layer and the other over the
second layer. Refrigerate for 3 hours. Dip 1 cake pan in warm water 10
seconds; unmold onto serving plate. Spread with 1 cup of whipped topping.
Unmold second cake; carefully place on first layer. Frost top and sides of
cake with remaining whipped topping. Refrigerate for at least one hour.
Decorate, if desired.

Flavor Variations

The Holiday Poke Cake uses any red gelatin for one layer and use lime for
the other layer.

The Luscious Lemon Poke Cake uses lemon gelatin, which makes it taste very
refreshing cake. Lime makes a great cake, too.


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