Instructions: Prepare the cake as directed on the box, using a greased 9X13 pan. Let cool in pan.EOnce cool, using a dinner fork, poke holes with the tines all over the cake at about 1/2" intervals. Prepare the jello, reservingE1 Tbsp. of the jelly powder for the frosting, using only the amount of boiling water that the package suggests. SLOWLY pour this over the top of the cake, allowing it to seep into the cake. Chill for about 2 hours.EWhen ready to frost, whip the cream until itEhas soft peaks. Fold in the reserved jelly powder and top the chilled cake. Store in the fridge until serving time. This cake keepsEwell in the fridge for a couple of days, if it lasts that long! If you use the tub topping, just foldEthe jelly powder in prior to frosting.

* The combinations I use: White cake mix with any flavour of jello, LemonEcake with lemon jello, cherry chip cake with cherry jello...I often top the cakes with fruitEtoEjazz them up, let your imagination run wild! If you have any further questions, feel free to ask! rayna@cableregina.com

Yield 1cake 9X13

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