preparation
In a mixing bowl, combine dry cake mix, gelatin, eggs, water and oil. Beat on low speed just until moistened. Beat on high for 2 minutes or until well blended. Pour into two greased and floured 9-inch round baking pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes. Remove from pans to wire racks to cool completely. Set aside 2 tablespoons frosting for decorating. Place 1 1/4 cups frosting in a bowl; add red food coloring; tint red. To remaining frosting, add green food coloring; tint green. Place one cake layer on a serving plate. Spread with 1/2 cup red frosting to within 3/4-inch of edges. Frost side and top with green frosting. Place reserved white frosting in a small, heavy-duty, resealable plastic bag; cut a 1/4-inch hole in one corner. Pipe around top edge of cake where green and pink frosting meets. For seeds, insert chocolate chips upside down into cake top. Yields 12 servings. |