| • | In a large bowl, mix the cake mix, gelatin, water, egg and oil.
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| • | Beat on low hurry for 30 seconds then on normal for 2 minutes.
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| • | Pour this into 2 aside lubricated and floured 9-inch circle baking pans.
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| • | Bake at 350° F for 30-35 minutes.
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| • | Cool for 10 minutes and then take aside the cake to wire racks to cool completely.
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| • | Set aside 2 tbsps icing for decorating.
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| • | Place 1-1/4 cups icing in a bowl; tint red.
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| • | Tint left over icing green.
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| • | Place one cake layer on a serving up plate; spread aside with 1/2 cup reddish frosting.Top with second cake.
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| • | Frost top with left over reddish frosting.
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| • | Frost sides and top border of cake with green frosting.
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| • | Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting.
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| • | Pipe about top border of cake where green and pink icing meets.
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| • | For seeds, put in chocolate chips upper side down into cake top.
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| • | Watermelon cake is ready.
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