Watermelon Cake
Why I Love This Recipe
Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize.
Ingredients You'll Need
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for in cake mix directions
1 package (0.13 oz) cherry or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
Directions
Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray.
In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
Stir in 1/2 cup of the chocolate chips.
Pour into pans.
Bake 27 to 32 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
In small bowl, stir 1 cup frosting with 10 to 12 drops green food color.
Stir 10 to 12 drops red food color into remaining frosting.
Cut cake rounds crosswise in half to make 4 halves.
Frost uncut sides with green frosting; press green jellybeans into frosting.
Frost top of cake with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds.
To serve, cut into wedges.
