Steps. Make cake according to direction on packet, spoon evenly into greased deep 20cm round take tin. Bake in moderate oven 50 minutes or until cooked when tested. Turn cake on to wire rack to cool. Make up jelly as directed on packet, refrigerate until it is set. Trim top of cake so that it is flat.. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened. Pour into center of cake. Refrigerate 3 hours or until gelatin is firm. 4. Frost borders of cake with COOL WHIP.
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Turn cake onto a wire cake rack and allow to cool before decorating. COMBINE jelly crystals and 1 cup (250ml) boiling water in a medium heatproof bowl. Stir until crystals dissolve. Then add 200ml cold water. Cover in plastic wrap and REFRIGERATE until firm set 2-3 hours. BEAT cake icing as directed on pack instructions.. Bake as directed or until toothpick comes out clean. Let cool for 10 minutes. Transfer cakes to a wire rack and let cool completely. In a small bowl, dissolve gelatin in ¾ cup boiling water. Pour ½ cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1 ¼ cups. Add to gelatin; stir until slightly thickened.
