Raspberry Poke Cake

1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) raspberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 oz) frozen whipped topping, thawed (3 cups)
Fresh raspberries, if desired

Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.

Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator. Makes 12 servings