1 Betty Crocker Moist White Cake mix
1 pkg (3oz) raspberry jello
1 pkg (3oz) lime jello
2 c. boiling water
8 oz. container of thawed Cool Whip (or more if you want to serve on top of each piece as well)
Prepare cake as directed. Pour batter into two round 8- or 9-inch pans. Bake as directed. Cool ten minutes. Remove from pans. Cool completely. Place cake layers (top side up) back into the two clean pans. Prick each layer with utility fork (or back of wooden spoon) at 1/2 inch intervals (strawholes).
Pour one cup boiling water over raspberry jello in bowl; stir to dissolve. Spoon raspberry jello over one layer (into holes). Repeat with lime jello for other layer. Refrigerate layers 3-4 hours. Dip bottom of one layer in pan of warm water to loosen cake from pan (about 10 seconds). Invert onto cake plate gently shaking to loosen. Remove pan. Spread layer with 1 cup of Cool Whip topping. Remove remaining layer from pan as above. Invert onto first layer. Remove pan. Frost entire cake with remaining Cool Whip. Refrigerate; garnish with flattened gumdrops.
WARNING: When serving, do not let cake sit out in warm room as the Cool Whip will start to melt. Serve immediately from refrigerator, if possible. SURPRISE! Beautiful when you cut into it! Enjoy!