Let’s get baking! Here’s a detailed, step-by-step guide:

Part 1: Make the Cake

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 13-by-9-inch cake pan with cooking spray.

2. Combine Dry and Wet Ingredients Separately: Place the cake mix in a large mixing bowl. In a medium mixing bowl, whisk together 1 cup of the cold water, the oil, and the eggs.

3. Combine Wet and Dry: Add the wet ingredients to the cake mix, whisking until well combined.

4. Bake: Pour the batter into the prepared baking dish. Bake according to package directions, usually 22 to 25 minutes, or until a wooden pick inserted in the center comes out clean.

5. Cool: Let the cake cool in the pan for 30 minutes on a wire rack.

Part 2: Make the Jello Layer

1. Dissolve Gelatin: While the cake is cooling, prepare the jello mixture. In a medium bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Whisk vigorously for at least 2 minutes to ensure the gelatin is completely dissolved, scraping any sugar from the sides of the bowl as you whisk.

2. Add Cold Water: Once all of the gelatin is dissolved, stir in the remaining 1 cup of cold water.

3. Poke Holes in Cake: Prick the cooled cake all over with a toothpick.

4. Pour Jello Over Cake: Pour the prepared gelatin mixture evenly over the cake.

5. Chill: Cover the cake and refrigerate for at least 6 hours, and up to 12 hours. This allows the jello to set and infuse the cake with flavor and moisture.

Part 3: Make the White Chocolate Whipped Cream

1. Melt White Chocolate: Place the white chocolate chips in a medium heatproof bowl.

2. Heat Cream: Pour 1/2 cup of the heavy cream into a microwave-safe measuring cup. Microwave until the cream is steaming, 30 seconds to 1 minute; do not let it boil.

3. Combine Chocolate and Cream: Pour the hot cream over the white chocolate and allow to sit for 2 minutes.

4. Whisk: Whisk the chocolate and cream together until well combined and smooth.

5. Chill: Cover the bowl with plastic wrap and refrigerate until chilled, at least 6 hours and up to 12 hours.

6. Whip Cream: In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), combine the chilled white chocolate mixture with the remaining 1 cup of heavy cream and the vanilla extract.

7. Beat Until Stiff Peaks: Beat on medium-high speed until stiff peaks form, 2 to 4 minutes, scraping the bottom and sides of the bowl occasionally.

Part 4: Assemble and Serve

1. Spread Whipped Cream: Spread the white chocolate whipped cream evenly onto the chilled cake.

2. Garnish: Serve cold with fresh raspberries.

Enjoy this fun, flavorful, and surprisingly easy Jello Cake!