Genius Watermelon Cake Recipes

Steps:

• 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° for 30-35 minutes or until a toothpick inserted in 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 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green. , Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting., Cut a 1/4-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 pink frostings meet. For seeds, insert chocolate chips upside down into cake top.

Steps:

• 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.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• 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.

Steps:

• 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.