Recipe: Watermelon Cake with Buttercream Frosting (using angel food cake mix)

WATERMELON CAKE

FOR THE CAKE:
1 angel food cake mix
Food coloring (yellow and red)
6 oz. pkg. semisweet chocolate chips

FOR THE BUTTER CREAM FROSTING:
4 Tbsp. butter, softened
2 cups confectioners' sugar, divided use
1 tsp. vanilla
1/2 tsp. almond extract
3 Tbsp. cream or half-and-half
green food coloring

TO MAKE THE 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 package directions. Cool cake 1 hour 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.)

TO MAKE THE FROSTING:
Cream butter and 1 cup confectioner's 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.