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    You are in: Home / Recipes / Texas Watermelon Cake Recipe
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    Texas Watermelon Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 18, 2009

      Delicious and a huge hit! the consistency is a little different than a boxed cake. I added blakc gel "seeds" to the top to make it look even better! I also used watermelon jello. And I added a little food coloring to the frosting to get the desired colors.

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    • on April 24, 2004

      I ended up making this twice thinking the first time I did something wrong. The first time I didn't grease or flour my Bundt pan and most of the cake ended up sticking to the pan. The second time the cake came out of the pan, but the outside was kind of crusty and hard (baked at 350 for 35 min) and the cooked watermelon was rubbery. The icing on the other hand was incredible would like to try it again on some other baked goodies.

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    • on April 26, 2003

      Great tasting cake,I used fruit fiesta jello but next time I'll use watermelon. Oven temp wasn't indicated so I baked at 350F.I also greased the bundt pan and let the cake cool for 10 mins and removed cake from the pan. I loved that frosting,it had a nice pink tint and had just the right amount of watermelon flavor.

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    Nutritional Facts for Texas Watermelon Cake

    Serving Size: 1 (116 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 390.0
     
    Calories from Fat 132
    34%
    Total Fat 14.7 g
    22%
    Saturated Fat 6.4 g
    32%
    Cholesterol 25.7 mg
    8%
    Sodium 386.9 mg
    16%
    Total Carbohydrate 55.7 g
    18%
    Dietary Fiber 0.4 g
    1%
    Sugars 44.5 g
    178%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    watermelon juice

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