Ingredients:

  • 15.25 oz white cake mix
  • 1 cup water
  • 0.5 cup vegetable oil
  • 3 large egg whites
  • 3 oz strawberry jello mix
  • 1 cup boiling water
  • 0.5 cup ice-cold water
  • 8 oz thawed whipped topping

Instructions:

  1. Preheat your oven to 175°C and grease your 9x13 pan.
  2. Whisk the 15.25 oz white cake mix, 1 cup water, 0.5 cup oil, and 3 egg whites until the batter is smooth and no dry lumps remain.
  3. Pour the batter into the pan and bake for 30 minutes until a toothpick comes out clean and the edges pull away.
  4. Cool the cake on a wire rack for 20 minutes.
  5. Poke holes across the entire surface using the end of a wooden spoon, spaced about 2 cm apart until the cake looks like a pegboard.
  6. Dissolve the 3 oz strawberry jello mix into 1 cup boiling water, stirring for 2 minutes until every crystal has disappeared.
  7. Stir in the 0.5 cup ice cold water to bring the temperature down slightly.
  8. Pour the liquid slowly over the holes, ensuring you target the openings until the liquid has vanished into the sponge.
  9. Chill the cake in the fridge for at least 2 hours until the gelatin is fully set and firm to the touch.
  10. Spread the 8 oz thawed whipped topping over the cold cake until the surface is a velvety, snowy white.