Preheat the oven to 325 degrees and spray a deep 9x13 cake pan with nonstick cooking spray. Set aside.

In a large mixing bowl, combine the two cake mixes, eggs, oil, milk, and 1 cup of cold water.

Using a hand mixer or stand mixer, beat until no lumps appear.

The cake batter will seem thin, but this is what you want. 

Pour into your prepared baking dish and bake cake for 50-60 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. 

Let cool to room temperature on a wire rack for about 20 minutes.

Add the jello and boiling water to a medium mixing bowl and stir until the jello is dissolved.

Place the jello in a pourable container (I use a glass measuring cup). 

Use the end of a wooden spoon or a similar tool to poke holes in the baked cake while it's still warm.

Poking the holes allows the cranberry syrup to penetrate and infuse the cake with flavor.

Slowly pour the jello over the top of the cake, first covering the holes and then any surface of the cake left after that. 

Mix together cranberry sauce & cool whip.

Frost the top of the cake and place in the refridgerator.