Watermelon Cake

1. 1

   Set aside 2 tablespoons chocolate covered raisins.

2. 2

   Prepare cake batter according to the package directions.

3. 3

   Add 12 drops of red food coloring and the remaining chocolate covered raisins to the batter; stir to mix.

4. 4

   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.

5. 5

   Bake according to package directions.

6. 6

   Let cool for 10 minutes, then turn out onto wire racks to cool completely.

7. 7

   Divide the frosting equally between two bowls.

8. 8

   Add the green food coloring to one bowl; stir to combine.

9. 9

   Add the rest of the red food coloring (8 drops) to the other bowl; stir to combine.

10. 10

    Invert one cake layer onto a serving plate; frost the top of the cake layer with half of the red frosting.

11. 11

    Place the second layer on top of the first layer; frost the top with the remaining red frosting.

12. 12

    Frost the sides with the green frosting.

13. 13

    Sprinkle the reserved chocolate-covered raisins over the top to look like seeds.

14. 14

    Serve.

No additional tips available.