Savor the sweetest slice of watermelon you'll ever eat! The
chocolate seeds are a melt-in-your-mouth prize.
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for in cake mix
1 package (0.13 oz) cherry or other red-colored unsweetened soft
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
1. Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round
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. Stir in 1/2 cup of the
chocolate chips. Pour into pans.
3. Bake 27 to 32 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely, about 1 hour.
4. In small bowl, stir 1 cup frosting with 10 to 12 drops green food
color. Stir 10 to 12 drops red food color into remaining frosting.
Cut cake rounds crosswise in half to make 4 halves. Frost uncut
sides with green frosting; press green jelly beans into frosting.
Frost top of cake with red frosting; press remaining 2 tablespoons
chocolate chips into frosting for seeds. To serve, cut into wedges.
Use mini chips to make sure there are lots of chips and that they
stay distributed in the cake.
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