For cake:

1 box white or yellow cake mix

4 eggs

1 cup water

¼ cup vegetable oil

For topping:

1 (3-ounce) box of Jell-O,
in your preferred flavor

1 cup hot water

½ cup cold water

1 (8-ounce) container of whipped topping (such as Cool Whip), thawed

Preheat oven to 350° F. Combine cake mix, eggs, 1 cup of water and vegetable oil in a mixing bowl. Stir to blend, then beat at medium speed for 2 minutes. Pour mixture into a greased, 9-by-13-inch pan. Bake for approximately 30 minutes until a toothpick comes out clean when inserted. Cool in pan for 15 minutes. In a medium bowl, dissolve Jell-O in the hot water and then add in the cold water. Poke large holes all over the top of the cake with the handle of a wooden spoon or a fork. Slowly pour the Jell-O mixture over the cake. Chill in the refrigerator for 4 hours, then spread the whipped topping over the cake and serve.

Recipe courtesy of Lou Anna Hufford, Flora, Indiana