PREHEAT oven to 350°F. Prepare cake mix as directed on package. Divide batter between 2 medium bowls. Add 1/2 pkg. dry lime gelatin mix to 1 of the bowls and 1/2 pkg. dry lemon gelatin mix to remaining bowl; mix well. Pour into separate wax paper-lined greased and floured 9-inch round cake pans.
BAKE 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.
PLACE lime cake layer on serving plate; spread top with 1 cup of the whipped topping. Top with lemon cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate until ready to serve. Store leftover cake in refrigerator.
KRAFT KITCHENS TIPS
Use leftover dry gelatin mixes to make Lemon-Lime JELL-O Gelatin. Mix together gelatins in medium bowl. Add 1 cup boiling water; stir until completely dissolved. Stir in 1 cup cold water. Refrigerate several hours or until set.
Prepare as directed, using COOL WHIP LITE Whipped Topping.
RECIPE COURTESY OF KRAFT FOODS