1white cake mixplus ingredients listed on the box (mine was 1 cup water, ½ cup oil, 3 eggs)
13 oz packagered jello
13 oz packageblue jello
18 oz tubwhipped toppingthawed
Bake your cake according to the package directions and let it cool for at least 30 minutes.
Using the end of a wooden spoon poke holes over the entire cake. They should be about ½ - ¾ the depth of the cake, just don’t poke all the way through.
In a small bowl or large measuring cup dissolve red jello in 1 cup of boiling water. When jello powder is dissolved stir in ½ cup cold water.
In a separate small bowl or large measuring cup dissolve the blue jello in 1 cup of boiling water. When the jello powder is dissolved stir in ½ cup cold water.
Carefully pour the red and blue jello into alternating holes in the cake. Be careful not to mix them or you will end up with a purple cake.
Cover and refrigerate for at least 2 hours.
In a medium bowl whisk together whipped topping and powdered sugar
Spread whipped topping over the cake and top with sprinkles
Don’t poke all the way through the cake or the colors will mix at the bottom and you will end up with purple.
If you use the same bowl to mix the jello make sure to wash, not just rinse, it between colors or your jello will not be as clear and vibrant and may start to turn purple.
You can pour the jello into the holes using a measuring cup or bowl with a spout, condiment bottles, or a syringe.
I like to mix my whipped topping with powdered sugar for a few reasons. It thickens it a bit which makes it easier to spread. I also feel like it holds up a bit longer in the heat, which is nice if you are bringing the cake to a picnic or BBQ.