Watermelon Cake

Very easy summer dessert..very few ingredients. At first look, this appears to be a "cake" made with "cake", but the magic happens when you slice into it.

Sept 26, 2020 - Serves 10+

INGREDIENTS

  • a Large watermelon (seedless preferred)
  • 1 tub of Cool Whip (8 oz)
  • optional: fresh fruit for garnish

METHOD

1. Slice ends of the watermelon as shown in diagram 1

2. Turn watermelon on its side as shown in diagram 2

3. Using a long, sharp knive, cut the rind of the watermelon.

4. In most cases you will want to reduce the height of the remaining core to approximate the dimensions of a standard cake.

5. Cut a slice off the top and the bottom to get the desired height as shown in diagram 4

6. To transform the resulting "barrel" shape into a "cylindrical" shape, place a small ROUND dish, saucer, tupperware lid, etc. on top of the core and use as a template to slice down and around to get your perfect "cake" shape (diagram 5).

7. Using the Cool Whip, frost the "cake"

8. Optional: Garnish the top with fresh berries, kiwi, etc.

9. Refrigerate until ready to serve.

CHEF's NOTES:

  • I am not a great fan of Cool Whip, however discovered to my amazement that paired with watermelon, this becomes a culinary marriage made in heaven.
 
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