Mash Cake with Whipped Topping and Chocolate Sauce (I just used the syrup that is used to make chocolate milk. Use a good, thick, brand. Nothing hot, since you’re topping a cool whipped topping). Freezes so well, too! I sliced them into rectangles, placed them separately into a storage container, covered, froze it, and took out what we needed, thawed in refrigerator , and enjoyed it! 
Messed up cake boxes, 3 layers, with frosting.
Messed up cake.
Messed up cake, evenly placed in an oval roasting pan.
Messed up cake (2 boxes of cake), soaked with 4 cups of liquid gelatin.
2 boxes of messed up cake, soaked with 4 cups liquid gelatin, evenly topped with 2 small containers of cold whipped topping.
So, here’s what happened: my daughter made 2 cake boxes for Thanksgiving, turned them over before they were cooled, frosted them before they were cooled, cake crumbled into pieces, so this is how I fixed it. (You can either do this with the frosted messed up cake , like I did, or without the frosting. The cake binds together with the gelatin , in the end, and you can’t even tell the difference ).
Step 1 – In an oval roaster pan (no need to spray pan), but you can use whatever you have that’s high enough, evenly mash up all of the cake (you can use frosted or unfrosted mashed up cake).
Step 2 – Next, I made my own gelatin by using 4 cups of tropical juice, blended with gelatin, (because we had a banana and orange cake, we used a tropical flavored gelatin choice, but you can use whatever you want that you think would go with your cake, even sugar free) and made my own liquid gelatin (you can use the powder that’s already flavored, in your own favorite variety). Once your liquid is ready, pour it evenly on top of your cake (for 1 cake box, 1/2 box of gelatin, meaning 2 cups liquid gelatin, but for 2 cake boxes, 4 cups of gelatin, meaning the whole little box, and mash it down). Refrigerate until your mash cake sets, and cools, about a couple of hours.
Step 3 – Now it’s time to thaw your whipped topping. Evenly spread onto your mash cake.
Step 4 – Finally, drizzle room temp, or cooled, chocolate sauce (I used a good, thick, brand. Sometimes, the generic ones are too watery, which would make your whipped topping messy). Keep covered and refrigerated, until ready to eat. (This is why I used a tall pan, like a roasting pan, so that no foil, or plastic wrap, touches the whipped topping, and messes it up).
When you slice and serve it, it should be a delicious, very moist, sweet, and easily kept together, piece of cake. It’s actually my favorite way to do cake now, because there are no crumbs. All of the mashed cake becomes one with the gelatin.
That’s it! Enjoy your cool, refreshing, dessert.
