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Watermelon Cake

Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize.

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( 2196 Ratings)

2196 Ratings

5 Stars 33%

4 Stars 14%

3 Stars

2 Stars

1 Stars 43%

Member Reviews ( 57 )

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Prep Time 30 min
Total Time 1 hr 45 min
Servings 16

Ingredients

1/2: cup plus 2 tablespoons miniature semisweet chocolate chips

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

1: package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix

1: container Betty Crocker® Whipped fluffy white frosting

: Green and red food colors

2/3: cup green jelly beans

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in the 1/2 cup chocolate chips. Pour into pans.
2 Bake and cool as directed on box for 8- or 9-inch rounds.
3 In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered.

EXPERT TIPS

Expert Tips

Use mini chips, and toss in a small amount of cake mix to make sure there are lots of chips and that they stay distributed in the cake.

Betty Crocker® Rich & Creamy creamy white frosting can be used for the Whipped frosting.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 4g, 4% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 240mg; 240%;
Total Carbohydrate: 50g; 50%
(Dietary Fiber 0g 0% Sugars 32g 32% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 57 Reviews View All

Posted 1/2/2013 3:08:24 PM REPORT ABUSE janriley said:

Rating:

I liked this cake. I also changed out the kool aid for watermelon jello pkg and it was fantastic. It tasted like a slice of watermelon.

This reply was: Helpful Inspiring

Posted 12/28/2012 6:19:14 AM REPORT ABUSE kpeeler said:

Rating:

I HAVE MADE THIS RECIPE FOR ABOUT 15 YEARS NOW. I WOULD USE WATERMELON JELLO IN THE CAKE AND IN THE FROSTING. I HAVE NOW BEEN UNABLE TO FIND WATERMELON JELLO FOR ABOUT 2 YEARS NOW. YOU CAN ADD A SMALL BOX OF ANY FLAVOR (DRY MIX)JELLO TO CAKE MIX. YUMMM. YOU CAN ALSO ADD (TO TASTE) JELLO MIX TO CANNED FROSTING.

This reply was: Helpful Inspiring