| 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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