1 box yellow cake mix
1 c. boiling water
1 sm. pkg. cherry Jello
1/2 c. cold water
1 sm. container Cool Whip

Preheat oven to 350 degrees. Grease and flour two 9-inch round pans.

Prepare and bake cake as directed on package. Place cooled cake layers, top sides up, back in the 2 cleaned pans. Pierce each layer with a fork at 1/2 inch intervals. Pour boiling water over gelatin in bowl. Stir until gelatin is dissolved. Stir in cold water. Spoon half of the gelatin over each cake layer. Refrigerate 4 hours.

Dip 1 pan into warm water 10 seconds; invert onto plate, gently shaking to loosen. Remove cake, spread with Cool Whip. Remove remaining layer from pan as above, invert onto first layer. Frost with Cool Whip. Keep refrigerated until ready to serve.