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Watermelon Cake


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1 (2 layer package) white cake mix
1-1/3 cups cubed seedless watermelon
1 package mixed fruit gelatin powder
3 egg whites
1 tablespoon oil

Icing
1/4 cup watermelon juice
1/2 cup butter
2 cups powdered sugar
2 (3-ounce) packages cream cheese (softened)

Grease and flour a bundt pan. In a large bowl, combine dry cake mix, cubed watermelon, gelatin powder, egg whites and oil. Beat until smooth. Pour into a prepared pan and bake at 350 degrees F. for about 35 minutes or until a toothpick inserted comes out clean. Cool on a rack and frost with watermelon icing.

Yield: 1 bundt cake




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.