American Cake

1 white or lemon baked cake in a 13"x9" cake pan, cool completely
1 plastic straw
1 3 oz. pkg of blueberry Jello gelatin
1 3 oz. pkg of Jello cherry gelatin
2 3/4 cups hot boiling water
2  cups ice cubes, divided
Whipped cream

When the cake has cooled, invert it onto a tray with a lip.  Use the straw to poke holes into the cake.  Set aside.

In a a medium glass bowl, mix the blueberry Jello with 3/4 cup hot water until it's completely dissolved.  Add a cup of ice and stir until almost completely dissolved and the gelatin is starting to thicken.

 With the same straw dip it into the gelatin and then inject the gelatin into every other hole of the cake.  Set aside reserved gelatin

Repeat the same process with the red gelatin

At this point, I got tired of using the straw so I slowly and gently poured the gelatin into the holes and surprisingly it ended up being pretty easy.  Use up all the gelatin.

I'm so excited to see what it's going to look like but I'll have to wait because . . . . 

.....it needs to set in the refrigerator for a couple of hours

My American Cake

There's just something about jello and cake and whip cream.  I absolutely love this combination so when this cake started to show up at all our church potlucks for years, I just never attempted to make one until now.  A few weeks ago I didn't have any regular jello only sugar free so I used it to make this cake and either I didn't do it right or maybe that's the way it was supposed to come out but it was horrible.  Too. too tart.  I gave it another whirl today but with the regular jello and YAY!!!  It came out perfect and it's SOOO delicious!