Rainbow Layer Cake

• 2 pkg. (2-layer size each) white cake mixes, divided
• 3 Tbsp. (1/2 of 3-oz. pkg.) each JELL-O Raspberry Flavor Gelatin, Orange Flavor Gelatin, Lime Flavor Gelatin and Berry Blue Flavor Gelatin
• 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2/3 cup powdered sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 350 degrees F.
2. Grease and flour 2 (9-inch) round pans; cover bottoms with parchment.
3. Prepare cake batter from 1 pkg.
4. cake mix as directed on package.
5. Pour half into separate bowl.
6. Add dry raspberry gelatin mix to batter in one bowl; mix well.
7. Stir dry orange gelatin mix into remaining batter.
8. Pour into prepared pans.
9. Bake 28 to 30 min.
10. or until toothpick inserted in centers comes out clean.
11. Cool cakes in pans 15 min.
12. ; remove from pans to wire racks.
13. Cool completely.
14. Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
15. Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP.
16. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer.
17. Frost top and side of cake with remaining COOL WHIP mixture.
18. Refrigerate 2 hours.

white cake, gelatin, s, powdered sugar

Taken from www.kraftrecipes.com/recipes/rainbow-layer-cake-162202.aspx (may not work)