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Holiday Poke Cake

2 baked 9-inch round white cake layers, cooled - or 1 large Angel food cake
2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin Dessert
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin Dessert
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals. Stir 1 cup of
the boiling water into each flavor of gelatin in separate bowls at
least 2 minutes until completely dissolved. Carefully pour red
gelatin over 1 cake layer and lime gelatin over second cake layer.
Refrigerate 3 hours. DIP 1 cake pan in warm water 10 seconds;
unmold onto serving plate. Spread with about 1 cup of the whipped
topping. Unmold second cake layer; carefully place on first cake
layer. Frost top and sides of cake with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Decorate as
desired. Store leftover cake in refrigerator. Makes 12 servings.

Gumdrop Leaves and Flowers: Flatten green gumdrops with rolling
pin on a smooth flat surface sprinkled with sugar. Roll until very
thin, turning frequently to coat with sugar. Cut into leaf shapes.
For flowers, flatten and roll red gumdrops into thin strips. Roll
up each strip tightly to form a flower.


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