Watermelon Cake

READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (7 ounce) package chocolate-covered raisins
  • 20
    drops red food coloring, divided
  • 1
    (18 1/4 ounce) package white cake mix
  • 3
    egg whites (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 1
    (16 ounce) container vanilla frosting
  • 8
    drops green food coloring
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DIRECTIONS

  • Set aside 2 tablespoons chocolate covered raisins.
  • Prepare cake batter according to the package directions.
  • Add 12 drops of red food coloring and the remaining chocolate covered raisins to the batter; stir to mix.
  • Pour batter into two 8-inch cake pans that have been sprayed with non-stick cooking spray, lined with wax paper and sprayed again with non-stick cooking spray.
  • Bake according to package directions.
  • Let cool for 10 minutes, then turn out onto wire racks to cool completely.
  • Divide the frosting equally between two bowls.
  • Add the green food coloring to one bowl; stir to combine.
  • Add the rest of the red food coloring (8 drops) to the other bowl; stir to combine.
  • Invert one cake layer onto a serving plate; frost the top of the cake layer with half of the red frosting.
  • Place the second layer on top of the first layer; frost the top with the remaining red frosting.
  • Frost the sides with the green frosting.
  • Sprinkle the reserved chocolate-covered raisins over the top to look like seeds.
  • Serve.
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