Old-Fashioned Layer Cake

• 2-1/8 gal. white cake mix
• 3-1/2 qt. cold water
• 1/4 cup JELL-O Raspberry Flavor Sugar Free Gelatin
• 1/3 cup JELL-O Lemon Flavor Sugar Free Gelatin
• 1/3 cup JELL-O Lime Flavor Sugar Free Gelatin
• Icing
• 16 each egg whites
• 1 qt. Hot water
• 1/3 cup light corn syrup
• 2-1/2 qt. sugar
• 2 Tbsp. vanilla

1. For each cake, 12 servings: Beat 2.5 lb.
2. cake mix and 3-1/2 cups cold water with mixer as directed on package.
3. Divide into 3 bowls.
4. Stir 1 Tbsp.
5. raspberry gelatin mix into batter in 1 bowl.
6. Stir 4 tsp.
7. lemon gelatin mix into batter in second bowl.
8. Stir 4 tsp.
9. lime flavor gelatin into remaining batter.
10. Pour each flavor batter into separate greased 8-inch round pan.
11. Bake as directed on package.
12. Cool completely.
13. Icing: Place egg whites in mixer bowl fitted with wire whisk attachment.
14. Do not mix.
15. Bring hot water, corn syrup and sugar to boil in saucepan on medium-high heat, stirring constantly.
16. Brush side of pan with cool water.
17. Once sugar syrup reaches 234 degrees F, start beating egg whites until soft peaks form.
18. When sugar mixture reaches 238 degrees F, gradually add to beaten egg whites in thin steady stream; add vanilla.
19. Whip until stiff peaks form and icing is warm.
20. Stack cake layers on plate, spreading thin layer of icing, about 1/4" thick, between layers.
21. Frost top and side of cake with remaining icing.

white cake, cold water, jello, jello, jello, icing, egg whites, water, light corn syrup, sugar, vanilla

Taken from www.kraftrecipes.com/recipes/old-fashioned-layer-cake-136645.aspx (may not work)