Watermelon cake (Friday 7-day menu planner)

 

Watermelon Cake (Friday)

Preparation time: about 20 minutes

Cooking time: according to package

1/2 cup plus 2 tablespoons miniature semisweet chocolate chips

1 (15.25-ounce) package super moist white cake mix, divided (plus water, canola oil and egg whites on cake package)

1 (3-ounce) package unsweetened cherry or strawberry Jell-O

1 (12-ounce) container whipped fluffy white frosting, divided

Green and red food colors

Green jelly beans, if desired

Heat oven to 350 degrees. Coat 2 (9-inch) round cake pans with cooking spray. In a small bowl, toss 1/2 cup chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix with the water, oil, egg whites (as listed on the package) and Jell-O with electric mixer on low 30 seconds, then on medium 2 minutes. Stir in the 1/2 cup chocolate chips. Divide and pour into pans. Bake and cool as directed on package. In small bowl, stir 11/4 cups frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cake with green frosting; frost top with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. Press jelly beans into sides of cake, if desired. To serve, cut into wedges. Store loosely covered. Makes 16 servings.

Per serving: 289 calories, 4 grams protein, 12 grams fat (37 percent calories from fat), 3.2 grams saturated fat, 42 grams carbohydrate, no cholesterol, 275 milligrams sodium, 1 gram fiber.

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