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Holiday Poke Cake

1 (18.25-ounce) package white cake mix
2 cups boiling water - divided use
1 (3.25-ounce) package any flavor red gelatin
1 (3.25-ounce) package lime gelatin
1 pint cold heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1. Bake cake according to package directions for 2 (9-inch) round cake pans. Cool for 10 minutes and remove from pans; cool completely on wire rack.
2. Meanwhile, wash cake pans; set aside.
3. Once cooled, place cake layers, top sides up, back in the cake pans. Pierce layers with a large fork at 1/2-inch intervals.
4. In separate bowls, stir 1 cup of the boiling water with each flavor of gelatin until completely dissolved.
5. Carefully pour red gelatin over one cake layer and lime gelatin over second cake layer. Refrigerate uncovered for 3 hours.
6. In small bowl, beat heavy cream, powdered sugar and vanilla until stiff; refrigerate until ready to use.
7. Dip first cake pan in warm water 10 seconds and unmold onto serving plate. Spread with about 1 cup of the whipped cream.
8. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped cream. Refrigerate about 1 hour or until ready to serve.
9. Store cake in refrigerator.

Makes 16 servings.