Watermelon Fruit Basket Cake
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
47
Spice
41
Sweetness
44
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Chocolate ChipDirections:
1
Preheat the oven to 300 degrees F
2
Coat a 4-quart ovenproof bowl with cooking spray
3
Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips
4
Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes
5
Let cool slightly, then invert onto a rack to cool completely
6
Put the cake flat-side down on a small cardboard circle
7
Trim 2 opposite sides with a serrated knife to make an oval shape
8
Cover the sides of the cake with a thick layer of frosting; cover the top with a thin layer (this will be the bottom of the cake)
9
Reserve about 1/2 cup frosting for the inside of the cake
10
Freeze until the frosting is firm, at least 20 minutes
11
Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting
12
Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl
13
Paint the yellow-green food coloring all over the side of the cake with a pastry brush
14
Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl
15
Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush
16
Put another small cardboard circle on the cake and flip it over
17
Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border
18
Cover the center with frosting, leaving the border unfrosted
19
Freeze the cake 20 minutes
20
Use a paring knife to make zigzag cuts around the rim of the cake
21
Mound the fruit in the center, covering the frosting completely
22
Photograph by Levi Brown