# Components:
→ Cake
01 - 1 (15.25 oz) box white cake mix
02 - 1 cup water
03 - 1/2 cup vegetable oil
04 - 3 large eggs
→ Gelatin
05 - 1 (3 oz) package strawberry or cherry-flavored gelatin
06 - 1 (3 oz) package berry blue gelatin
07 - 2 cups boiling water, divided (1 cup per package)
08 - 1 cup cold water, divided (1/2 cup per package)
→ Topping and Garnish
09 - 1 tub (8 oz) frozen whipped topping, thawed
10 - 2 tablespoons red, white and blue sprinkles or nonpareils
11 - Fresh strawberries and blueberries (optional, for garnish)
# Method:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Combine the white cake mix, 1 cup water, 1/2 cup vegetable oil and 3 large eggs in a mixing bowl; beat until smooth according to package directions.
03 - Pour batter into the prepared baking dish and bake 28–32 minutes, or until a toothpick inserted into the center comes out clean; remove from oven.
04 - Allow the cake to cool 15 minutes in the pan. Using the handle of a wooden spoon, poke holes about 1 inch apart across the surface to create channels for the gelatin.
05 - In separate heatproof bowls, dissolve each 3 oz gelatin package in 1 cup boiling water; stir until fully dissolved, then add 1/2 cup cold water to each bowl and mix to combine.
06 - Carefully pour the red gelatin into half of the holes and the blue gelatin into the remaining holes, allowing the liquids to settle into the cake channels.
07 - Place the cake in the refrigerator and chill for at least 2 hours, or until the gelatin is fully set.
08 - Spread the thawed whipped topping evenly over the chilled cake. Garnish with sprinkles and fresh berries if desired.
09 - Slice and serve chilled. Store refrigerated; cake can be prepared up to 1 day in advance.
