Chocolate Watermelon Cake

Chocolate Watermelon Cake

This dessert-in-disguise is an adorable addition to your summer picnic table.

YIELDS

12 servings

INGREDIENTS

Cake

  • 1 cup Domino® Light Brown Sugar firmly packed
  • 1 cup Domino® Granulated Sugar
  • 2/3 cup (1 1/3 sticks) butter or margarine, softened
  • 1/2 teaspoon salt
  • 3 ounces (3 squares) unsweetened chocolate, melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 cup water, chilled

Red Buttercream Frosting

  • 1 (1 lb.) pkg. (approx. 3 3/4 cups) Domino® Confectioners Sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3 to 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • red food coloring

Green Buttercream Frosting

  • 1 (1 lb.) pkg. (approx. 3 3/4 cups) Domino® Confectioners Sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3 to 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • green food coloring
  • chocolate-covered raisins

INSTRUCTIONS

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 to 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 pans.

Bake 30 to 35 minutes or until cake springs back when lightly touched. Let cool 10 minutes. Turn layers out on cooling rack and cool completely. 

Red Buttercream Frosting

Combine in large bowl, with mixer at low speed, sugar, butter, milk, vanilla and a couple of drops of red food coloring. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.

Green Buttercream Frosting

Combine in large bowl, with mixer at low speed, sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency. Reserve 1 cup of white (uncolored) 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 semicircle. 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."