Watermelon Cake, a fun cake for all your upcoming July 4th festivities.
Try the cream filling. You are in for a great treat!
- 1 package white cake mix
- 1 package watermelon gelatin
- 1 ¼ cups water
- 2 eggs
- ¼ cup canola oil
- 2 ½ 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 degrees F 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 ¼ cups frosting in a bowl; tint red. Tint remaining frosting green.
Place one cake layer on a serving plate; spread with ½ cup red frosting to within ¼ in. of edges. Top with second cake. Frost top with remaining red frosting to within ¾ in. of edges. Frost sides and top edge of cake with green frosting.
Cut a ¼ 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 red frosting meets. For seed, insert chocolate chips upside down into cake top.
Optional Cake Filling:
- 1 pint heavy cream
- 2 tablespoons of confectioners’ sugar
- 1 tablespoon water
- 2 teaspoons unflavored gelatin
In a large bowl, whip cream until stiff peaks are just about to form. Fold in sugar, water and gelatin, beat 5 to 9 seconds more.
Don’t forget to add food color to your filling, for a festive watermelon look.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.