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INGREDIENTS: 

• 1 (2-layer package) white cake mix
• 1 small package mixed fruit gelatin powder
• 1-1/3 cups seedless watermelon cut from the center and cubed into 1-inch blocks
• 3 egg whites
• 1 Tbsp vegetable oil
• 1 cup miniature chocolate chips, optional

FROSTING:

• 1/4 cup watermelon juice
• 1/2 cup butter, at room temperature
• 2 cups powdered sugar
• 2 (3-ounce) packages cream cheese, at room temperature
• 2 to 3 drops red food coloring, optional
• 2 to 3 drops green food coloring, optional
• 1/8 cup miniature chocolate chips, optional

DIRECTIONS:

1. Preheat oven to 350 F. Grease and flour a bundt cake pan (or 9 x 13-inch cake pan).
2. In a medium bowl, whisk together cake mix and gelatin powder until combined. Set aside.
3. In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. Add dry ingredients, half at a time, and mix until well-blended. Fold in chocolate chips, if using.
4. Pour into prepared pan and bake about 35 minutes until toothpick inserted into the center comes out clean. Cool to room temperature before frosting.
5. For the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Set aside some frosting for the top of the cake and some frosting for the sides of the cake. Add red food coloring to the icing for the top of the cake to achieve a rosy watermelon color. Add green food coloring to the icing for the sides of the cake to simulate the watermelon rind. Frost cooled cake. Place chocolate chips sporadically around the top of the cake to simulate seeds.
6. Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving.