Pastel Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1 package (4-serving size) JELL-O® Lime Flavor Gelatin
• 1 package (4-serving size) JELL-O® Orange Flavor Gelatin
• 2 cartons (8 ounces each) Cool Whip® Whipped Topping, thawed

Directions

• Line two greased 9-in. round cake pans with waxed paper. Prepare cake mix according to package directions using water, eggs and oil. Divide batter equally between 2 bowls. Add lime gelatin to one bowl and orange gelatin to the other bowl. Stir until well blended. Pour each color batter into a prepared cake pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks. Place lime-flavored cake layer on serving plate; spread with 1/2 carton of the whipped topping. Top with orange-flavored cake layer. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Store cake in the refrigerator.
• Four Layer Pastel Cake: Slice each cake layer in half horizontally. Layer alternating flavors of cake with whipped topping. Frost top and sides of cake with whipped topping. Yield: 12 servings.
  
  Preparation Tips: You may prepare the cake layers ahead of time. Simply prepare, bake and freeze cake layers in advance. Later, frost the thawed cake layers with COOL WHIP. For an exciting change of pace, prepare the pastel cake with any two flavors of JELL-O Brand Gelatin. For example, on the Fourth of July, use any red flavor gelatin and berry blue gelatin. For a delightful Christmas cake, use any flavor red gelatin and lime gelatin.

Pastel Cake published in Taste of Home Cooking School Collection Spring 2002, p51