Chocolate Raspberry Cake
1 package (18 ounces) chocolate cake mix
2 packages (3 ounces each) raspberry gelatin mix
2-1/2 cups boiling water
1 container (8 ounces) Cool Whip, thawed
Bake cake according to package directions in a 13x9-inch pan.
Immediately after the cake is removed from the oven, take a two
prong cooking fork and make holes all over the cake. Mix the gelatin
in the boiling water and using a funnel, pour the gelatin into the
cake holes. Place in the refrigerator to cool. Top with the Cool
Whip. Cut and serve.
Makes 12 to 18 servings.