• Preheat the oven to 350℉. Lightly spray a 9x13 cake pan with nonstick cooking spray. Set aside. 

White Cake

• In a large bowl, whisk together the large eggs, cold water, vegetable oil and vanilla extract until blended. 
  3 large eggs, 1 cup cold water, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
• Dump in the dry white cake mix and use a whisk or an electric mixer on medium-high speed, and mix until the batter is smooth and well combined; about 2 minutes of mixing. Scrape down the sides of the bowl as needed. 
  1 box (15.25 oz) white cake mix
• Pour the cake batter evenly into the prepared cake pan. Bake for 23-28 minutes. The cake is done when the cake springs back lightly when touched, and a toothpick inserted into the middle comes out clean.
• Remove the cake from the oven and allow it cool for 15 minutes.
• Use the handle of a wooden spoon to poke holes evenly in rows across the surface, spacing them about 1-inch apart, and pressing almost to the bottom (but not all the way because you don't want the jello liquid to run out the bottom). 

  ^{*Sometimes I will also use a fork to poke fork tine holes in-between some of the larger holes (not all of them), this way the jello gets all over the cake.}

Raspberry Jello Filling

• In a medium bowl, whisk together the boiling water and raspberry jello powder until fully dissolved, about 2 minutes. Slowly pour the jello mixture evenly over the cake, making sure it flows into all of the holes. 
  1 cup boiling water, 1 box (3 oz) raspberry Jell-O
• Allow the cake to cool completely at room temperature, about 30 minutes.
• Cover the cake pan with a lid or plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours) so the raspberry jello filling can set. 

Whipped Cream Frosting

• In a large mixing bowl, using an electric hand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until fluffy, stiff peaks form and hold their shape.
  2 cups heavy whipping cream, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
• Gently spread the whipped topping evenly over the chilled cake. 
• Garnish the cake with fresh raspberries on top, cut into squares, and serve. Enjoy! The cake can be served right away OR you can cover the cake with a lid and refrigerate for up to 8 hours before serving.

  ^{*I prefer refrigerating the cake once it's frosted, I think the flavors are better, but it's completely optional. Wait to add the raspberry garnish until right before serving.} 
  fresh raspberries