Christmas Rainbow Poke Cake

Ingredients

• 1 (18.25 ounce) box white cake mix*
• 1 small box raspberry gelatin
• 1 small lime gelatin
• 2 cups boiling water
• 1 (8 ounce) container non-dairy whipped topping, thawed

Instructions

1. Prepare cake mix as directed on package.
2. Pour batter into 2 ( 8 or 9 x 1 1 1/2 inch) round pans (do not use pans with removable bottoms).
3. Bake as directed; cool for 10 minutes.
4. Remove from pans; cool completely.
5. Place cake layers, top side up, back in the 2 clean pans; prick each layer with utility fork at 1/2-inch intervals. Pour 1 cup of the boiling water over raspberry gelatin in bowl; stir until gelatin is dissolved. Spoon raspberry gelatin over 1 layer. Repeat with lime gelatin.
6. Refrigerate for 3 to 4 hours.
7. Dip one layer in pan into warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup of the whipped topping.
8. Remove remaining layer from pan as above; invert on first layer.
9. Remove pan; frost with remaining topping.
10. Refrigerate; garnish with flattened green gumdrops, cut to resemble holly.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.