1 (18.25 ounce) package white cake mix
1 (3 ounce) package nondairy whipped topping mix
1 (9 inch) prepared chocolate cake mix
2 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
1 (6 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared chocolate cake mix
1 (8 ounce) container frozen whipped topping, thawed
2 (14 ounce) cans sweetened condensed milk
2 squares or candied fruit - optional
Preheat oven to 375 degrees F (190 degrees C).
Spoon prepared cake mix evenly over bottom of cake pan. Bake 20 minutes. Cool slightly. Garnish with whipped topping, whipped topping if desired. Remove from oven and let cool 10 minutes before removing from tin.
In a medium size bowl, beat eggs and ½ cup sugar, gradually add vanilla. Stir in melted cake mix, spread batter evenly on unbaked cake.
In a large bowl, flatten topped cake. Spread fruit jelly along sides. Place cupcake frosting in shallow dish or bowl.
Using a stick with a small end, poke a hole in one of the layers of whipped topping. Slide a toothpick through each layer of frosting, allowing each layer to drip down the sides of the sandwich. Push two more small holes through the frosting with toothpicks, spacing them evenly over the top of cake pan. Drizzle remaining 1 cup of fruit jelly over cake.