SOUR PATCH KIDS Watermelon Surprise Party Cake

Heat oven to 350°F. 

Cover bottoms of 3 (8-inch) round pans with parchment; spray with cooking spray.

Prepare cake batter as directed on package, using the egg white option. Add 1/2 tsp. of the red food color; mix well. 

Reserve 10 chocolate chips for later use.  Stir remaining chocolate chips into cake batter. Pour evenly into prepared pans.  

Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool cake layers 10 min. Remove cakes from pans to wire racks; cool completely.

Reserve 1-1/2 cups frosting, 10 watermelon candies and 1 Tbsp. sprinkles for later use.  Place 1 cake layer on serving plate; spread with half of the remaining 3/4 cup frosting.  

Cut a 3-inch round from 1 of the 2 remaining cake layers; reserve for later use.  Place cut-out cake layer over cake layer on plate; spread top of cake with remaining frosting. Spoon watermelon bites and remaining watermelon candies into hole in center of cake; top with remaining sprinkles. Cover with remaining cake layer.

Add ¼ tsp. of the remaining red food color to 3/4 cup of the reserved frosting; mix well. Remove 2 Tbsp. of the pink frosting; cover and set aside for later use. Frost top and side of cake with remaining pink frosting.

Spoon 3/4 cup of the reserved white frosting into small microwaveable bowl. Add green and yellow food colors; mix well. Microwave on HIGH 20 to 25 sec. or just until frosting is softened. (Do not microwave until frosting is melted.) Stir until frosting is of smooth glaze-like consistency. (If necessary, microwave frosting an additional 5 sec.)

Reserve 1 Tbsp. of the warmed green frosting for later use. Slowly pour remaining green frosting over top of cake, completely covering top of cake and allowing the remaining frosting to drip over edge and down side of cake as shown in photo. 

Spoon reserved green frosting over rounded edge of cake piece to resemble the watermelon rind.  Refrigerate 15 min. or until frosting is firm.

Cut reserved cut-out cake section crosswise in half. Reserve one half for snacking or other use. Place remaining cake piece on parchment-covered baking sheet. Microwave reserved pink frosting 5 to 10 sec. or just until softened. (Do not microwave until frosting is completely melted.) Stir until frosting is of glaze-like consistency. (If necessary, microwave frosting an additional 5 sec.) Spoon frosting over cake piece to evenly cover side of cake piece.  Gently press pointed sides of reserved chocolate chips into frosted side of cake piece to resemble watermelon seeds as shown in photo. Refrigerate 20 min. or until frosting is firm.

Place decorated watermelon slice on top of cake. Decorate cake with SOUR PATCH KIDS Candies, reserved watermelon candies and sprinkles.