August 20th, 2010 by The Watermelon Guy

I was in the grocery store the other day, motoring past the bakery section (I’ve found the faster I move past the bakery section, the less liable bakery items are to wind up in my cart), when I was stopped dead in my tracks by the beautiful red, white and green creation pictured above.

Somehow I was able to resist adding it to my purchases, mainly because I already had two containers of ice cream I hadn’t planned on buying. It wasn’t until just now that I noticed the “chocolate” sticker on top of the container. It would have been extra cool if they had made it with vanilla cake with red food coloring added to bump up the watermelon factor another notch. If they do that, I’m sure to buy one… and some ice cream.

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August 7th, 2009 by The Watermelon Guy

The great thing about this recipe is that it uses pieces of watermelon in the cake and  watermelon juice in the frosting. And it also looks like watermelon when it’s sliced and served.

The original recipe called for red food coloring in the frosting to make it red, which I guess works for the top of the cake, but you might  also make a batch of icing using green food coloring for the sides of the cake to give the finished product the appearance of a watermelon rind.

1 (2-layer package) white cake mix
1 small package mixed fruit gelatin powder
1-1/3 cups seedless watermelon cut from the center and cubed into 1-inch blocks
3 egg whites
1 Tbsp vegetable oil
1 cup miniature chocolate chips, optional


1/4 cup watermelon juice
1/2 cup butter, at room temperature
2 cups powdered sugar
2 (3-ounce) packages cream cheese, at room temperature
2 to 3 drops red food coloring, optional
2 to 3 drops green food coloring, optional
1/8 cup miniature chocolate chips, optional


Preheat oven to 350 F. Grease and flour a bundt cake pan (or 9 x 13-inch cake pan).

In a medium bowl, whisk together cake mix and gelatin powder until combined. Set aside.

In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. Add dry ingredients, half at a time, and mix until well-blended. Fold in chocolate chips, if using.

Pour into prepared pan and bake about 35 minutes until toothpick inserted into the center comes out clean. Cool to room temperature before frosting.

For the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Set aside some frosting for the top of the cake and some frosting for the sides of the cake. Add red food coloring to the icing for the top of the cake to achieve a rosy watermelon color. Add green food coloring to the icing for the sides of the cake to simulate the watermelon rind. Frost cooled cake. Place chocolate chips sporadically around the top of the cake to simulate seeds.

Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving.

UP NEXT: Some mouthwatering watermelon photos

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