Black (Cherry) and White Poke Cake

• 1 (18 ounce) box white cake mix (2 layer size)
• 14 cup unsweetened applesauce
• 3 egg whites
• 1 (12 ounce) container Cool Whip
• 1 (1/3 ounce) boxjell-o sugar-free black cherry gelatin
• 34 cup hot water
• 12 cup ice water

1. Prepare the cake according to directions for two 9-inch layers using the unsweetened applesauce and egg whites.
2. Let cake cool for 10 minutes in the pans and then remove from pans.
3. Spread half of the tub of Cool Whip on one of the cake layers.
4. Place the other cake layer on top of the layer with Cool Whip.
5. With a fork, generously poke holes through the cake.
6. Prepare Jell-O according to directions using the hot then ice water.
7. Pour Jello over the top of the cake.
8. Carefully drain off any excess.
9. Frost the cake with remaining Cool Whip.
10. Refrigerate for at least 3 hours.
11. Enjoy!

white cake, unsweetened applesauce, egg whites, boxjello sugar, water, water

Taken from www.food.com/recipe/black-cherry-and-white-poke-cake-136307 (may not work)