1 pkg. (2 layer size) white cake mix
1 pkg. (4 serving size) vanilla instant pudding
4 eggs
1 c. water
1/2 c. oil
1 (3 oz.) pkg. raspberry Jello

Combine first 5 ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 to 45 minutes. DO NOT UNDERBAKE. Dissolve Jello as directed. Poke holes in cake with fork. Pour warm Jello over cake. Chill 4 hours. Spread with Cool Whip.