Following the directions and measurements on the cake mix box; in a large bowl, mix together the Cake Mix, Oil, Eggs, and Water, and stir until all ingredients are thoroughly blended.

Grease a 9 X 11 dish, and pour Cake Batter into the dish.

Bake at 350 for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Remove the Cake from the oven, and cool completely.

Sit the Cool Whip on the counter to thaw while the cake bakes and cools.

When the Cake is cool to the touch, make the Jello, according to package directions.

When the Jello is done (cooked and Dissolved) reserve 3 Tablespoons in a small dish.

Poke holes all over the cake with a round wooden spoon handle .

Pour the remaining Jello over the top of the cake and down into the holes.

Open the Cool Whip and stir to make sure it's completely thawed, and smooth.

Add the 3 Tablespoons reserved from the Jello to the Cool Whip, and stir to blend, stirring the Jello into the Cool Whip. Spread the Cool Whip over the top of the Cake, evenly, and smooth with the back of a spoon.

Place the Cake in the refrigerator to cool for at least 4 hours before serving, and overnight for best results.

Cut the Cake into 2 X 3 inch pieces, serve, and enjoy.