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A cake that is as light as air!!
Preheat oven to 350 F.
Mix up the cake batter according to package directions using the water, oil and egg whites (I’ve included the amounts of water, oil and egg whites that the Duncan Hines mix requires—use whatever amount your cake mix suggests).
Lightly spray a 9×13″ pan with non-stick baking spray. Pour the batter into the pan and smooth the top. Bake for 23-28 minutes or until cake springs back when lightly touched or test with a cake tester.
Remove it from the oven and let cake cool 15-20 minutes.
Put Jello powder into a heatproof bowl, add boiling water and stir to dissolve. Add cold water.
Poke cake with a long skewer many times all over the top of the cake. Ladle the gelatin over the cake making sure the entire cake is covered. Cover with plastic wrap and place in the refrigerator for 3 hours or overnight.
Top with the Cool Whip and cut into squares to serve. Wow, is this good and oh so light!!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!