Ticktacktoe Jewel Cake
|Fruit cocktail||1 Pound|
|Strawberry gelatin||3 Ounce|
|Boiling water||1 Cup (16 tbs)|
|9 inch yellow cake||1|
|Thawed frozen whipped topping||2 1⁄2 Cup (40 tbs) (From A 9-Ounce Container)|
Drain syrup from fruit cocktail into a cup.
Dissolve gelatin in boiling water in a medium size bowl; stir in 1/2 cup of the fruit syrup.
Measure 1/4 cup of the mixture into a small shallow pan or dish to make a thin layer.
Chill until firm for garnish.
Chill remaining gelatin mixture 30 minutes, or until as thick as unbeaten egg white; fold in fruit cocktail.
Spoon into an 8 inch round layer cake pan.
Chill several hours, or until firm.
Place a piece of transparent wrap or foil over a large flat plate.
Loosen gelatin layer around edge with a knife; dip pan very quickly in and out of hot water; turn out onto wrapped plate.
Split cake layer; spread each half with 1/4 cup of the whipped topping; place half, spread side down, over gelatin layer.
Cover with a serving plate; turn upside down; lift off plate and peel off paper.
Place remaining cake layer, spread side down, over gelatin.
Frost side and top of cake with about two thirds of the remaining whipped topping.
Press remainder through a pastry bag in ribbons to form blocks on top of cake and rosettes at edge.
Cut the 1/4 cup gelatin mixture into tiny cubes; spoon into blocks on cake.
Chill until serving time.