Watermelon cake

Yield: 1 servings

Measure Ingredient
3 cups All-Purpose Flour -- sifted
3 teaspoons Baking Powder
¼ teaspoon Salt
4 \N Egg Whites
1 \N Stick Butter
1½ cup Sugar
1 cup Milk
1 teaspoon Vanilla Extract
¾ teaspoon Red Food Coloring
⅓ cup Seedless Black Raisins --
\N \N Floured
2 tablespoons Butter
2 cups Confectioner's Sugar
2 tablespoons Heavy Cream
1 teaspoon Green Food Coloring
\N \N Dark Green Frosting-----

Preheat oven to 350 F. Sift flour, baking powder, and salt together.

Beat egg whites until stiff, then set aside. Cream butter and sugar until fluffy and add dry ingredients, alternating with the milk. When well blended, add vanilla and carefully fold in the beaten egg whites. Pour half of the batter into another bowl, add red food coloring and floured raisins. Grease and flour a 9-inch springform or tube pan and pour half the white batter into the bottom of the pan.

Gently spread the red batter on top ( the raisins will look like watermelon seeds). Then cover with the other half of the white batter (the rind). Bake for 40 to 50 mins, or until the edges shrink from the sides of the pan and the center is firm to touch. When cool, frost with Dark Green Frosting. DARK GREEN FROSTING: Cream butter, and add remaining ingredients. Mix until smooth and spread on Watermelon Cake. Yield: 2 cups.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking

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