# What You'll Need:
→ Cake
01 - 15.25-oz white cake mix
02 - 1 cup water
03 - 1/2 cup vegetable oil
04 - 3 large eggs
→ Gelatin
05 - 3-oz strawberry or cherry gelatin mix
06 - 3-oz berry blue gelatin mix
07 - 2 cups boiling water, divided
08 - 2 cups cold water, divided
→ Topping
09 - 8-oz tub frozen whipped topping, thawed
10 - 2 tablespoons red, white and blue sprinkles or nonpareils
11 - Fresh strawberries and fresh blueberries, optional, for garnish
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and set it aside.
02 - Combine the white cake mix, 1 cup water, 1/2 cup vegetable oil and 3 large eggs in a mixing bowl. Beat with an electric mixer or whisk until the batter is smooth and homogenous, about 2 minutes.
03 - Pour the batter into the prepared 9x13-inch dish and smooth the surface. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 15 minutes.
04 - Using the handle of a wooden spoon, poke holes evenly across the warm cake about 1 inch apart so gelatin can penetrate the crumb.
05 - In two separate bowls, dissolve each 3-oz gelatin mix in 1 cup boiling water, stirring until fully dissolved. To each bowl, add 1/2 cup cold water and stir to combine.
06 - Carefully spoon or pour the red gelatin mixture over half of the holes and the blue gelatin over the remaining holes, allowing the liquid to settle into the cake. Return the dish to the refrigerator and chill at least 2 hours until set.
07 - Spread the thawed 8-oz whipped topping evenly over the chilled cake. Decorate with the sprinkles and arrange fresh strawberries and blueberries if desired. Slice into 12 portions and serve chilled.
