Preheat oven to 350 degrees and spray a 9x13 baking dish
In a small bowl, mix until combined the hot water and jello. Allow to cool to room temperature.
Using a standing mixer, beat until combined the cake mix, 1/4 C jello, 1/4 C lemonade concentrate, water, oil and egg whites
Pour batter into the baking dish and bake for 35-40 minutes or until a toothpick comes out clean
Using the bottom of a wooden spoon or bamboo skewer, poke holes all over the cake
Pour 3 tbsp of the jello into a squeeze bottle and set aside
In a small bowl, whisk together 1 tbsp of the jello and 1/4 C of lemonade concentrate
Pour the mixture over the cake, make sure the mixture gets into the holes.
Allow to cool for 2 hours in the fridge
In a large bowl, fold together the frosting and cool whip
Frost over cake
Using the squeeze bottle, pipe lines of the jello across the cake
Using a butter knife, pull the knife through the lines to create zig-zags