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Watermelon Cake

Watermelon Cake recipe

Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize.

Ingredients



Instructions

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake 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. (Batter will be lumpy.)
  3. Stir in 1/2 cup of the chocolate chips. Pour into pans.
  4. Bake as directed on box for 8- or 9-inch round pans.
  5. Cool for 10 minutes.
  6. Remove from pans. Cool completely, about 1 hour.
  7. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color.
  8. Stir 10 to 12 drops red food color into remaining frosting.
  9. Frost sides of cakes with green frosting; press green jelly beans into frosting.
  10. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds.
  11. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray.
  12. To serve, cut into wedges.
  13. Store loosely covered at room temperature.

Use mini chips to make sure there are lots of chips and that they stay distributed in the cake.

Betty Crocker Rich & Creamy creamy white frosting can be used for the Whipped frosting.

Nutrition Information: 1 Serving (1 Serving) Calories 340 (Calories from Fat 130), Total Fat 14g (Saturated Fat 4g, Trans Fat 2g), Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 51g (Dietary Fiber 0g, Sugars 33g), Protein 2g;

Exchanges: 1/2 Starch; 3 Other Carbohydrate; 2 1/2 Fat

Carbohydrate Choices: 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.

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