The kiddo and I traveled to my hometown over the holiday weekend to visit my folks. We had a great visit, but it was much too short.  We made time to see one of my best friends/former hairapist and her family in their brand new house!  She made us these….
“Eggs in a Basket”…with eggs fresh from her parent’s farm.  So delicious!!!  We had breakfast for dinner that night, one of my favorite meals!  
Side note… I learned something new during my time at their house… did you know that it’s virtually impossible to hard boil an egg unless it’s at least 10 days old??  Me, either!  Crazy!
Mom and I did set aside some time to do a little baking while we were there.  We decided to take on this little endeavor! 
(Source: Arkansas Democrat Gazette)
Ours didn’t turn out quite as nice as the one in the picture above, but it was super close (although slightly lopsided).
Here’s the recipe!
Watermelon Cake
(from Arkansas Democrat Gazette)
½ cup PLUS 2 teaspoons miniature semisweet chocolate chips
1 (15 ¼-ounce) package super moist white cake mix, divided use PLUS ingredients called for on package
1 (3-ounce) package unsweetened cherry or strawberry gelatin
1 (12-ounce) container whipped fluffy white frosting, divided use
Green and red food coloring
Green jelly beans, if desired
     Heat oven to 350 degrees.  Coat 2 (9-inch) round cake pans with cooking spray.  In a small bowl, toss ½ cup chocolate chips with 1 tablespoon of the cake mix.
     In a large bowl, beat remaining cake mix with the water, oil and egg (as listed on the package) and the gelatin with electric mixer on low 30 seconds, then on medium 2 minutes.  Stir in the ½ cup chocolate chips.  Divide and pour into pans.  Bake and cool as directed on the package.
     In small bowl, stir 1 ¼ cups frosting with 10 to 12 drops green food coloring.  Stir 10 to 12 drops red food coloring into remaining frosting.  Frost sides of cake with green frosting; frost top with red frosting; press remaining chocolate chips into the red frosting for seeds.  Press jelly beans into sides, if desired.  To serve, cut into wedges.  Store loosely covered.
     Makes 16 servings.
And… here’s our version!
Here’s what we did differently:
We used yellow cake mix, because that’s what my mother had on hand.
The recipe doesn’t call for it, but we iced between the two round cakes with the red icing.
Also, we didn’t use the green jelly beans around the edge.
Here’s what we’ll do differently NEXT time:
We could possibly use watermelon flavored gelatin to keep with the watermelon theme or just use red food coloring in the cake mix with no gelatin (my personal choice since I’m not super fond of fruit flavored gelatin in general). 
Instead of making two round cakes, make a bunt cake… could be cute and easier to handle.
Let me know how yours turns out!
Until next time…
Happy Blogging!