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!!
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This cake is so light and airy and moist. I loved it and the kids loved and it left you feeling satisfied not sugar loaded. My girls thought the color of the cake was great too. I will definitely do this one over and over again.
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Serves: 12 Level: Intermediate
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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