Watermelon Cake
  • 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
  1. Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray.
  2. 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.
  3. Stir in 1/2 cup of the chocolate chips.
  4. Pour into pans.
  5. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean.
  6. Cool 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
  7. In small bowl, stir 1 cup frosting with 10 to 12 drops green food color.
  8. Stir 10 to 12 drops red food color into remaining frosting.
  9. Cut cake rounds crosswise in half to make 4 halves.
  10. Frost uncut sides with green frosting; press green jellybeans into frosting.
  11. Frost top of cake with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds.
  12. To serve, cut into wedges.
Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize.