1 pkg. strawberry gelatin (4 serving size)
1 pkg. Duncan Hines fudge marble cake mix

TOPPING:

1 env. whipped topping mix (2 to 2 1/2 c. yield)
1 pkg. instant vanilla pudding mix (4 serving size)
1 1/2 c. cold milk
1 tsp. vanilla

Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13 x 9 x 2 inch pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick; space holes about 1 inch apart.

With a cup slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping. In a chilled deep bowl, blend and whip topping mix, instant pudding, cold milk and vanilla until stiff, about 3 to 8 minutes. Immediately frost cake. Cake must be stored in refrigerator and served chilled.