1 (5 lb.) pkg. white cake mix
1 (24 oz.) pkg. raspberry Jello
2 qt. boiling water
1 qt. cold water

Prepare cake mix according to directions on package. Pour into 16x25 inch cake pan, and bake at 325 degrees for 20 to 25 minutes. Cool in pan 25 minutes, then poke with meat fork at 1/2 inch intervals.

Dissolve Jello in boiling water, add cold water and spoon 3/4 of the mixture over the cake in pan. Pour remaining Jello into Jello pan. Chill 3 to 4 hours. Top with whipped topping and sprinkle with dry Jello.

VARIATIONS:

CHRISTMAS CAKE: Use red and green Jello alternately. Top with whipped topping.

ST. PATRICK'S DAY CAKE: Use lime Jello; top with green tinted whipped topping.

MINT CAKE: Use lime Jello with 1/2 teaspoon mint flavoring in; top with whipped topping with 1/2 teaspoon mint flavoring in.

RAINBOW CAKE: Use various flavors of Jello alternately; top with whipped topping with colored sprinkles on.