| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits, Eggs, Dairy | Cakes | 12 | Servings | |
INGREDIENTS
| 1 | pk | White Cake Mix |
| 1 1/3 | c | Watermelon (Seedless), cubed |
| 1 | pk | Gelatin Powder (Mixed Fruit) |
| 3 | Egg Whites | |
| 1 | tb | Oil |
| 1/4 | c | Watermelon Juice |
| 1/2 | c | Butter |
| 2 | c | Powdered Sugar |
| 2 | pk | Cream Cheese, softened |
INSTRUCTIONS
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 for about 35 minutes or until cake tester inserted in cake comes out clean. Cool on a rack and frost with watermelon icing. Icing: Beat cream cheese and butter until fluffy. Add sugar and watermelon juice; stir until blended. NOTES : The watermelon provides the liquid in this recipe. Recipe by: Utility Newsletter Posted to MC-Recipe Digest V1 #640 by Verlette Clancy <gowest@softdisk.com> on Jun 10, 1997
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