1 small raspberry jell-o mix
1 small lime jell-o mix
1 white cake mix
2 cups boiling water
8 ounces cool whip

Bake cake as directed in two, 9-inch round pans. Let cool for 15 minutes. Flip out to cool. Mix each jell-o mix with 1 cup boiling water. Poke holes with meat fork 1/2 inch apart. Let jell-o cool a bit. Pour jell-o over cakes. Chill. Run hot water in sink. Let cake sit in pan in water for 10-20 seconds to remove.

Turn cakes out onto serving platter and frost with cool whip.  Refrigerate.