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Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water,
set aside at room temperature. Mix and bake cake as directed in
13x9 inch pan. Cool cake 20-25 minutes. Poke deep holes through
top of warm cake that is still in the pan. A chopstick is a good size
hole, spaced 1 inch apart. With a cup, pour slowly, the gelatin in
the holes. Refrigerate the cake while preparing the topping.
Topping-
In a chilled deep bowl, blend and whip topping mix, instant
pudding, and cold milk until stiff. Immediately frost the cake. Cake
must be stored in the refrigerator and served chilled.
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