|1 pkg||white cake mix|
|1 sm||small package of watermelon or mixed fruit gelatin powder|
|1 1/3 c||seedless watermelon cut from the center and cubed into 1-inch blocks|
|1 Tbsp||vegetable oil|
|1 c||miniature chocolate chips,|
|1/4 c||watermelon juice|
|1/2 c||butter, at room temperature|
|2 c||powdered sugar|
|6 oz||or 2 (3-ounce) cream cheese, at room temperature|
|2-3 dash(es)||red food coloring,|
|2-3 dash(es)||green food coloring,|
|1/8 c||miniature chocolate chips,|
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DirectionsPreheat oven to 350 F. Grease and flour a bundt cake pan (or 9 x 13-inch cake pan).In a medium bowl, whisk together cake mix and gelatin powder until combined. Set aside.In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. Add dry ingredients, half at a time, and mix until well-blended. Fold in chocolate chips, if usingPour into prepared pan and bake about 35 minutes until toothpick inserted into the center comes out clean. Cool to room temperature before frostingFor the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Set aside some frosting for the top of the cake and some frosting for the sides of the cake. Add red food coloring to the icing for the top of the cake to achieve a rosy watermelon color. Add green food coloring to the icing for the sides of the cake to simulate the watermelon rind. Frost cooled cake. Place chocolate chips sporadically around the top of the cake to simulate seedsRefrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving.