Watermelon Cake

white cake mix
egg whites, oil, and water (amounts according to cake mix)
red food coloring
3/4 cup miniature chocolate chips
2 cups shredded coconut
green food coloring
Buttercream Icing (recipe below)

Mix together a white cake mix as directed on the package using the amount of egg whites, oil and water as called for. Stir in red food coloring to the batter until it is a dark pink or until it is the color of watermelon flesh. Sprinkle the miniature chocolate chips into the batter and stir. (Reserve a few chocolate chips for the top of cake.) Pour into two greased and floured 8- or 9-inch round baking pans. Bake as directed on package or until a toothpick comes out clean. Remove from oven and let cool completely.

When cake has cooled, make some buttercream icing or use purchased vanilla icing. Tint half of the icing with red food coloring to create a dark pink, matching the watermelon color of the cake. Frost the top of one layer. Add the second layer and also spread the top with the dark pink icing. Score the icing on the top of the cake into 8 wedges. Place miniature chocolate chips on top of the cake on the dark pink icing wedges to resemble seeds.

Spread the sides and top outer edge (1-inch) of the cake with white icing. Immediately press green tinted coconut (see below) onto the white icing covering it to resemble a watermelon rind.

To tint coconut green: Place 2 cups of shredded coconut into a large zip-lock plastic bag. Add 2-3 drops of green food coloring and shake to coat. Add more green if a darker shade is desired.
Buttercream Icing:
1 1b. powdered sugar
½ cup butter or margarine
½ cup solid vegetable shortening
3 tablespoons milk or water
1 teaspoon vanilla extract

Mix together until creamy. Add more water if too stiff.

Recipe is from the book Sweet Surprises for the Holidays by Alisa Bangerter and Mella Bedell. It can be found in the Fourth of July section.

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