WATERMELON CAKE
No one will ever guess how simple this make-ahead melon is to assemble. After one bite of the showstopping cake, kids of all ages will be lining up for a second slice of the sweet sensation.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
WATERMELON FRUIT BASKET CAKE
Everyone will want a serving of this fruit salad: It's sitting in a bowl of cake! To make the faux watermelon, we dyed cake batter pinkish red and added chocolate chips to look like seeds. We baked it in a bowl to get the right shape, then we painted the icing with green and yellow food coloring to look like the rind.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Coat a 4-quart ovenproof bowl with cooking spray. Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips.
- Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes. Let cool slightly, then invert onto a rack to cool completely.
- Put the cake flat-side down on a small cardboard circle. Trim 2 opposite sides with a serrated knife to make an oval shape.
- Cover the sides of the cake with a thick layer of frosting; cover the top with a thin layer (this will be the bottom of the cake). Reserve about 1/2 cup frosting for the inside of the cake. Freeze until the frosting is firm, at least 20 minutes.
- Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting.
- Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl. Paint the yellow-green food coloring all over the side of the cake with a pastry brush.
- Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl. Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush.
- Put another small cardboard circle on the cake and flip it over. Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border. Cover the center with frosting, leaving the border unfrosted. Freeze the cake 20 minutes.
- Use a paring knife to make zigzag cuts around the rim of the cake. Mound the fruit in the center, covering the frosting completely.
WATERMELON CAKE
Steps:
- For the frosting: With an electric mixer, beat the heavy cream, sugar and vanilla on medium-high speed until the cream reaches stiff peaks. Refrigerate until ready to use.
- For the cake: Cut off the ends of the watermelon, leaving the middle section; remove the rind. Pat the outside of the watermelon dry with paper towels. Set the "cake" on a serving plate.
- Cover the watermelon cake with the frosting. Press the almonds into the sides of the cake. Top with the strawberry slices. Cut into 6 to 8 wedges and serve immediately.
MINI WATERMELON CAKE CUPS
Frozen pound cake, vanilla frosting and melted white chocolate team up to make an adorable summer treat for a barbecue or pool party. No baking necessary!
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 16 eggs
Number Of Ingredients 8
Steps:
- Divide the white chocolate between 2 medium microwave-safe bowls. Add 2 teaspoons of the coconut oil to each bowl. Microwave each separately in 15-second intervals, stirring in between each, until the chocolate is melted and silky smooth. Add 1/2 teaspoon of the green food coloring to one bowl and stir to combine. Add the yellow food coloring to the other bowl along with the remaining 6 drops green food coloring and stir to combine.
- Transfer the chocolate to 2 resealable plastic bags. Snip a small piece from a corner of each bag. Drizzle the dark green chocolate back and forth across the length of each cup of 2 plastic or silicone 8-cup egg molds, making sure to leave some spaces and not cover each cup entirely. Tap the molds to allow the chocolate to fall into the cups. Freeze until hard, about 10 minutes. Drizzle half of the light green chocolate back and forth across the length of the cups in each mold. Swirl and tap the molds to allow the light green chocolate to flow into the open spaces between the dark green chocolate. Freeze until hard, about 10 minutes. Drizzle the remaining light green chocolate into the cups and use your fingers or a pastry brush to distribute the chocolate throughout the cups so the insides of the eggs are entirely light green. Freeze until hard, about 10 minutes.
- Meanwhile, mix the vanilla frosting with the red food coloring in a small bowl until incorporated. Tear the cake into small pieces and put in a large bowl. Fold in the frosting and mix until the cake is completely colored and can be rolled into a ball without crumbling.
- Use a sharp paring knife to scrape away the scraggly edges of chocolate on the egg cups. Press 1 tablespoon of the cake mixture into each cup, smoothing out the top so it is completely flat. Press a few chocolate chips into each cake piece. Chill until ready to eat, 4 hours and up to overnight.
WATERMELON CAKE
Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 320, Carbohydrate 50 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 32 g, TransFat 1 1/2 g
WATERMELON 'CAKE'
Put your seasonal summer produce to delicious use with this sweet and refreshing Watermelon 'Cake' recipe. Made of sweet, refreshing watermelon and frosted with creamy COOL WHIP Whipped Topping, this fun fruit dessert is perfect for your next summer get-together! Bonus: this recipe can be made ahead of time for easy party prep!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Cut 2-inch-thick slice from both ends of watermelon; discard trimmed slices. Stand watermelon on cutting board. Starting at top of melon, use long thin sharp knife to carefully cut between rind and fruit all around watermelon to separate rind from fruit. Remove and discard rind.
- Pat melon with paper towels to dry; place on platter. Frost with COOL WHIP.
- Decorate with remaining ingredients to resemble photo.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
WATERMELON CAKE
I got this recipe from a Betty Crocker e-mail. The picture is from them also. Cooking time includes cooling time.
Provided by Mindi Bunch
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray.
- In large bowl, stir into batter 1/2 cup of the chocolate chips. Add the drink mix, stir, and pour into pans.
- Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
- In small bowl, stir 1 cup frosting with 10 to 12 drops green food coloring. Stir 10 to 12 drops red food color into remaining frosting.
- Cut cake rounds crosswise in half to make 4 halves. Frost uncut sides with green frosting; press green jelly beans into frosting. Frost top of cake with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds.
- To serve, cut into wedges.
Nutrition Facts : Calories 258.2, Fat 9, SaturatedFat 2.4, Sodium 253.3, Carbohydrate 43.8, Fiber 0.7, Sugar 34.6, Protein 1.7
WATERMELON CAKE
A good friend of mine made this cake for her daugther's B-day party. It was adorable and delicious. She gave me the recipe and I am posting it for safe keeping.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 469, Fat 19.6, SaturatedFat 3.8, Cholesterol 0.7, Sodium 378.3, Carbohydrate 71.4, Fiber 0.4, Sugar 47.6, Protein 3.6
TEXAS WATERMELON CAKE
I just came across this one but wish I had found it in July! Sounds like a perfect dessert for a picnic or backyard grill out! I can't wait until watermelon is back in season here!
Provided by yooper
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- For cake: In a large bowol, mix all ingredients.
- Pour into a bundt pan and bake for 35 minutes or until wooden pick inserted in cake comes out clean.
- When cool, frost with the Watermelon Icing.
- For icing: In a bowl, mix cream cheese and butter until fluffy.
- Add confectioners sugar and watermelon juice; stir until blended.
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