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.