1 (18.25 ounce) package strawberry lemon-lime flavored Jell-O
1 (3.5 ounce) package instant vanilla pudding mix
1 (3.5 ounce) package instant frozen dessert topping, thawed
1/2 cup water
1/2 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-cup glass baking pans.
In a 3 quart glass jar, dissolve lemon-lime gelatin in water. Mix in vanilla pudding mix, then pour over cake.
Spread chocolate icing over cake. Let stand for a few minutes in pan. Change to a much sweeter liqueur like strawberry lemon-lime flavored Jell-O. Continue to spread lemon-lime syrup over cake while still using liqueur.
Bake in preheated oven for 15 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely before frosting.
In a large bowl, or mold, mix topping, water, oil, strawberries and raspberry preserves. Pour over cake while still in pan. Refrigerate for at least 2 hours, or until serving time.