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Layered Watermelon Cake

(1 Votes)
SERVES
12
PREP
25 Min
COOK TIME
35 Min
READY IN
1 Hr

It's green on the outside, pink on the inside, and has edible seeds....Yup, it's watermelon... cake, that is! Perfect for a summer barbecue or a potluck supper, you might say that making this recipe is a "piece of cake!"

What You'll Need:
  • 1 (7 ounce) package chocolate-covered raisins
  • 20 drops red food color, divided
  • 1 (18.25 ounce) package white cake mix, batter prepared according to the package directions
  • 1 (16 ounce) container vanilla frosting
  • 8 drops green food color
What To Do:
  1. Reserve 2 tablespoons of chocolate-covered raisins. Add remaining chocolate-covered raisins and 12 drops red food color into cake batter; mix well.
     
  2. Bake according to package directions in two 8-inch round cake pans that have been coated with cooking spray, lined with waxed paper, and coated again with cooking spray. Let cool 10 minutes, then invert onto wire racks to cool completely.
     
  3. Place frosting in 2 medium bowls, dividing equally. Add green food color to one bowl; mix well. Add remaining 8 drops red food color to second bowl; mix well.
     
  4. Place 1 cake layer upside down on a serving plate and frost top with half of red frosting. Place second layer over first and frost top with remaining half of red frosting. Frost sides with green frosting.
     
  5. Place reserved 2 tablespoons chocolate-covered raisins over top to look like seeds. Serve, or cover loosely until ready to serve.
     
Notes

Instead of frosting, you can use low-fat frozen whipped topping that has been thawed - just color it as above and frost the cake, but remember to keep it chilled.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

This cake is beautiful, and it would be very nice if served at a cookout.... but where in the world can you now find an 18.25 oz. box of cake mix, since they've all been reduced to around 10 oz?

I'm terribly sorry....but I meant to type 'around 16 oz.' , (instead of typing 10 oz.) I'm referring to 'brand name cake mixes', but I don't know if the 'store brands' have also reduced their cake mix sizes. I'm sorry if I confused anyone.

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