# What You'll Need:
→ Cake
01 - 1 (15.25 oz) white cake mix
02 - 1 cup water
03 - 1/2 cup vegetable oil
04 - 3 large eggs
→ Gelatin
05 - 1 (3 oz) box strawberry or cherry-flavored gelatin
06 - 1 (3 oz) box berry blue gelatin
07 - 2 cups boiling water, divided
08 - 2 cups cold water, divided
→ Topping
09 - 1 (8 oz) tub frozen whipped topping, thawed
10 - 2 tablespoons red, white, and blue sprinkles or nonpareils
11 - Fresh strawberries and blueberries (optional, for garnish)
# How To Make It:
01 - Position a rack in the center of the oven and preheat to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Combine the white cake mix with 1 cup water, 1/2 cup vegetable oil and 3 large eggs; beat until smooth according to package directions. Pour the batter into the prepared dish and bake 28–32 minutes, or until a toothpick inserted in the center comes out clean.
03 - Allow the cake to cool in the pan for about 15 minutes. Using the handle of a wooden spoon, poke holes approximately 1 inch apart across the surface, penetrating to the bottom of the pan.
04 - In one bowl dissolve the red gelatin in 1 cup boiling water, stirring until fully dissolved, then stir in 1/2 cup cold water. Repeat the process in a separate bowl with the blue gelatin, using the remaining boiling and cold water.
05 - Carefully pour the red gelatin over half of the holes and the blue gelatin over the remaining holes so the gelatin fills the punctures. Transfer to the refrigerator and chill at least 2 hours, until the gelatin is completely set.
06 - Remove the cake from the refrigerator and spread the thawed whipped topping evenly over the surface. Sprinkle with red, white and blue nonpareils and arrange fresh berries on top if using.
07 - Slice the chilled cake into 12 portions and serve cold.
