Chocolate Watermelon Cake
Ingredients List
- 1 cup - firmly packed Domino® Light Brown Sugar
- 1 cup - Domino® Granulated Sugar
- 2/3 cup - butter or margarine, softened
- 1/2 teaspoon - salt
- 3 oz - unsweetened chocolate, melted and cooled
- 2 - eggs
- 1 teaspoon - vanilla
- 2 1/2 cups - all-purpose flour
- 1 1/4 teaspoons - baking soda
- 1 1/4 cups - chilled water
Red Buttercream Frosting:
- 1 - (1 lb.) pkg. Domino® Confectioners Sugar (approx. 3 3/4 cups)
- 1/2 cup - butter or margarine, softened
- 3 to 4 tablespoons - milk
- 1 teaspoon - vanilla
- red food coloring
Green Buttercream Frosting:
- 1 - (1 lb.) pkg. Domino® Confectioners Sugar (approx. 3 3/4 cups)
- 1/2 cup - butter or margarine, softened
- 3 to 4 tablespoons - milk
- 1 teaspoon vanilla
- green food coloring
- chocolate-covered raisins
Instructions
To Prepare Cake:
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Line with waxed or parchment paper. Grease paper.
Beat sugars, butter, salt and chocolate in large mixing bowl at high speed until light and fluffy. Add eggs and vanilla; continue beating 1-2 minutes until well mixed.
In small bowl, stir together flour and baking soda. Add to chocolate mixture alternately with water, blending well after each addition.
Pour batter into prepared cake pans. Bake 30-35 minutes or until cake springs back when lightly touched. Let cool 10 minutes. Turn layers out on cooling rack and cool completely. Prepare Buttercream frosting.
To Prepare Red Buttercream Frosting:
Combine in large bowl, with mixer at low speed, confectioners' sugar, butter, milk, vanilla and a couple of drops of red food coloring. Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.
To Prepare Green Buttercream Frosting:
Combine in large bowl, with mixer at low speed, confectioners' sugar, butter, milk and vanilla. Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency. Reserve 1 cup of white buttercream for the watermelon rind. Add a couple of drops of green food coloring to remaining buttercream and beat until desired green color.
To Shape and Frost Cake:
Cut the cake layers in half crosswise to form 4 semicircles. Spread a thin layer of red icing on one side of each of the semicircles. Stand the semicircles up on their flat edge, arch sides up, in a row on a rectangular platter, pressing the semicircles together. Hold together with wooden skewers if necessary.
Spread the remaining red frosting over the front and back ends of the cake, leaving a 3/4-inch wide arch-shaped border unfrosted. Frost the border (the watermelon's rind) with the reserved uncolored frosting.
Spread the green frosting over the top of the cake to cover completely. Place the chocolate-covered raisins in the ends for the seeds.
Makes 12 servings.
