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1
Place both cake layers, top-sides up, in clean 9-inch round cake pans.
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2
Pierce layers evenly with large fork at 1/2-inch intervals.
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3
Stir boiling water into dry jelly powder in medium bowl at least 2 min.
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4
until completely dissolved.
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5
Pour evenly over cake layers.
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6
Refrigerate 3 hours.
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7
Dip one of the cake pans in warm water 10 sec.
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8
; unmold onto serving plate.
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9
Spread with about 1 cup of the whipped topping.
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10
Unmold second cake layer; carefully place on first cake layer.
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11
Frost top and side of cake with remaining whipped topping.
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12
Refrigerate at least 1 hour or until ready to serve.
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13
Decorate as desired.
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14
Store leftover cake in refrigerator.
