Well we made it through the hurricane, thank goodness. Goodbye Isaac and hello Labor Day. Our one last hurrah before the coats and boots come out. So I thought what could be better than a watermelon cake to kiss summer goodbye. Your family and friends will be lining up for a slice of this sweet showstopping cake, and they will never believe how simple and easy to make it is. Remember to see the STORE for all your cooking and baking needs at rock bottom prices.
- 1 package (18-1/4 ounces) white cake mix
- 1 package (3 ounces) watermelon gelatin
- 1-1/4 cups water
- 2 eggs
- 1/4 cup canola oil
- 2-1/2 cups prepared vanilla or cream cheese frosting, divided
- Red and green gel food coloring
- Chocolate chips
- In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low-speed for 30 seconds. Beat on medium for 2 minutes.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green.
- Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting.
- Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and pink frostings meet. For seeds, insert chocolate chips upside down into cake top.
Note* This design looks great as cupcakes or cake pops. Yum-O!