Watermelon Cake With the Goodness of Watermelon

I prepared this watermelon cake using watermelon juice and i was initially worried that i would not taste watermelon, but surprisingly the cake had a slight watermelon taste and awesome fragrance. Infact my husband who can never identify any ingredient that i use in my cooking and who loves watermelon, could identify that i had used watermelon in the cake :) The cake was extremely moist, tasty and perfectly sweet. Hope you like it :)

• Cake flour - 1 cup + 6 tbsp

• Baking powder - 2 tsp

• Salt - 1/3 tsp

• Egg - 2 (Room temperature)

• Sugar - 1/2 cup + 4 tbsp

• Softened Butter - 6 tbsp

• Watermelon juice - 1/2 cup

• Vanilla extract - 1/2 tsp

• Small semi-sweet chocolate chips - 1/3 cup

• Red food color - As required

• Preheat oven to 350 F

• Grease bottom and sides of 9inch cake pan

• Cut the watermelon pieces, grind it well in a mixer, strain the juice to remove the pulp and measure out 1/2 cup and keep aside

• Sift cake flour, baking powder and salt and keep aside

• In a large bowl, beat eggs till very foamy and keep aside

• Beat butter and sugar and cream together until light and fluffy.

• Add sifted ingredients alternately with watermelon juice, a small amount at a time, beating after each addition until smooth

• Add in vanilla extract and red food color and beat well . Add the beaten egg and chocolate chips and fold gently with spatula until thoroughly combined

• Bake for 27 to 32 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.

• I topped the cake with white chocolate frosting colored in dark green and drew few lines in light green frosting to depict the watermelon rind.

I hope you enjoy this cake as much as my husband and i did :)