MARY MITCHELL (McMinnville, Tennessee) was born and raised in Centertown, Tennessee, and is known to her grandson as Granny. Mary started a tradition with her daughter, Jennifer Mitchell, that Jennifer is carrying on with her son, MILES NEELY. Miles shares that “my mom makes a pretty red and green Jell-O cake every Christmas, just like my Granny did for her when she was growing up.” Miles was born in Murfreesboro, Tennessee, and currently lives in Nashville, Tennessee.
Cooking spray and flour for preparing pans
1 (18.25 ounce) box white cake mix, plus ingredients needed to make the cake
1 (3 ounce) box raspberry gelatin
1 (3 ounce) box lime gelatin
2 cups boiling water, divided
1 (9 ounce) container whipped topping
1 Preheat the oven based on cake mix directions. Lightly spray and flour two 9-inch round cake pans.
2 Prepare the cake mix as directed on the package. Pour half of the cake batter into each of the pans. Bake the cakes for the amount of time directed on the box. Cool the cakes in the pans for 15 minutes. Poke the cakes with a fork at ½-inch intervals.
3 Dissolve each package of gelatin in one cup of the boiling water. Pour the lime gelatin over one cake and the raspberry gelatin over the other cake. Gently remove the cakes from their pans and stack them on a large serving plate. “Ice” the stacked cakes with whipped topping.
4 Chill for 4 hours before serving. Refrigerate any leftovers.
MAKES 10 TO 12 SERVINGS.