Watermelon Cake
Ingredients:

1 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 packages cream cheese
2-3 drops red food coloring, optional
1/8 cup miniatrue chocolate chips, optional.

Directions:

Preheat oven to 350 degrees.  Grease and flour a bundt cake pan, or a 9x13-inch cake pan.

In a medium bowl, whisk together cake mix and gelatin powder until combined.  Set aside.

In a large bowl, beat watermelon, egg whites and vegetable oil until sooth.  Add dry ingredients, half at a time, and mix until well-blended.  Fold in chocolate chips, if using.

Pour into prepared pan and bake about 35 minutes until toothpick inserted into the center comes out clean.  Cool to room temperature before frosting.

FOR FROSTING:

Blend watermelon juice, butter, powdered sugar and cream cheese until combined and fluffy.  Add food coloring to achieve a rosy watermelon color.  Frost cooled cake.

Place chocolate chips sporadically around the cake to simuate seeds.  Refrigerate to set frosting.  Remove from refrigerator at least 30 minutes before serving.