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1
Preheat the oven to 300 degrees F. Coat a 4-quart ovenproof bowl with cooking spray.
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2
Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips.
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3
Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes.
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4
Let cool slightly, then invert onto a rack to cool completely.
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5
Put the cake flat-side down on a small cardboard circle.
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6
Trim 2 opposite sides with a serrated knife to make an oval shape.
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7
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).
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8
Reserve about 1/2 cup frosting for the inside of the cake.
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9
Freeze until the frosting is firm, at least 20 minutes.
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10
Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting.
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11
Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl.
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12
Paint the yellow-green food coloring all over the side of the cake with a pastry brush.
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13
Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl.
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14
Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush.
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15
Put another small cardboard circle on the cake and flip it over.
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16
Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border.
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17
Cover the center with frosting, leaving the border unfrosted.
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18
Freeze the cake 20 minutes.
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19
Use a paring knife to make zigzag cuts around the rim of the cake.
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20
Mound the fruit in the center, covering the frosting completely.
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21
Photograph by Levi Brown
