Tuesday, May 01, 2007Watermellon Cake Recipe
1 watermellow (seedless if you can) 7 to 9 inches diameter
1 (8 OZ) frozen whipped topping, thawed
1 (8 OZ) light lemon yogurt
fresh fruit to decorate cake ( kiwi, strawberries, grapes etc..)
Cut a 3 inch thick cross section from the watermellon, to remove
rind from watermellon, cross section, cut 4 verticle slits through
rind without cutting flesh, diving rind into 4 equal sections, cut
horizontally between white rind portion and red flesh to remove
rind, you will have a circle of watermellon. fold together whipped
topping and yogurt, pat watermellon dry with paper towel, place
watermellon on flat serving plate, frost top and sides with whipped
topping mixture, decorate with fresh fruit, refrigerate until ready
to serve, the cake can be stored several hours to overnight, cut
into wedges and serve.
This recipe for Watermellon Cake is courtesy of Silveril, thanks!