Watermelon Cake

Cake:
1 angel food cake mix
6 oz. pkg. semisweet chocolate chips
Food coloring (red, yellow, green)

Butter Cream Frosting:

4 T. butter, softened
2 c. confectioners' sugar
1 tsp. vanilla
1/2 tsp. almond extract
3 T. cream or half-and-half

Cake:
Mix cake according to package directions. Tint 1/3 batter slightly yellow. Line a 3 1/2 qt. stainless steel mixing bowl with this mixture., but not all the way to the top. Tint remaining batter red and fold in chocolate chips. Fill the center of the bowl with this. Bake according to directions. Cool cake 1 hr. at least before removing from bowl. (NOTE: do not grease the bowl. Sine this is an angel food cake, it should not be necessary to do that.)

Frosting:
Cream butter and 1 c. sugar until very soft and smooth,. Beat in flavorings. Add cream and remaining sugar, very slowly, beating until spreading consistency. Tint green. Turn cake out on serving plate and ice entire cake.

Watermelon Cake
Yield: 6 Servings
Source: Blue Ribbon Cook Book, 1905 Winnipeg Manitoba Shared by
Elizabeth Rodier

1/2 c butter
1 c sugar
1/2 c sweet milk
3 egg whites
2 c flour, sifted
3 1/2 tsp baking powder
1 lemon juice to taste
4 drops red food coloring
1/2 c raisins

MODIFIED RECIPE:
Take a little more than 1/2 of the mixture and to it add 1 teaspoon liquid cochineal (modern: few drops of red food color) and 1/2 cup raisins. Put the red part in the centre and bake. Cover with a frosting colored green with spinach (suggest: green food color).