1 white cake
1 sm. box Jello
1 c. boiling water
1 c. cold water
1 (9 oz.) carton Cool Whip

Bake a white cake (we use a mix); cool 15 minutes. While cake is baking, take Jello. Add boiling water and then cold water. Let set until cake has cooled. (We use strawberry Jello for color). Then punch cake full of holes with a fork or toothpick. Pour Jello over the cake so it runs into the holes. Refrigerate for three hours. Spread Cool Whip over the cake. If there is some cake left over after you are through serving, put back in refrigerator. Topping and cake will stay nice for a couple of days. Very moist cake.