2 pkgs. angel food cake mix
1 (1/4 oz.) bottle each: red, green, yellow food coloring
1/4 c. semi-sweet chocolate pieces
2 pkgs. cream white frosting mix

Prepare egg-white packet from 1 package of cake mix, following directions on box and adding one bottle of red food coloring to water required. Add flour packet as directed. Set this batter aside. Prepare egg-white packet from second package of mix, this time tinting the water a medium yellow-green. Add second flour packet as directed.

Spread green batter on bottom and sides of two deep four-quart metal bowls. Spread a cupful of red batter in bottom of each bowl.

Sprinkle on about 10 chocolate pieces, add more batter, sprinkle more chocolate pieces. Repeat until all batter is used - ending with batter.

Bake at 375 degrees for 30-40 minutes or until top is well browned. Remove from oven and immediately slice off any cake that may have risen above the top of bowl. Turn bowl over, cool on wire rack.

FROSTING:

Prepare frosting: Place both packets of frosting mix in a large bowl along with required butter and water. Prepare as package directs, adding enough green and a little yellow food coloring to make a deep green rind color. When cake is completely cool, remove from bowls and frost all but the flat (cut) surface.

Cut one cake into eight "watermelon" wedges. To keep the other cake sitting upright, prop it at the back with cake scraps. Makes 2 cakes.

FOR ONE CAKE: Prepare 1 package cake mix. Divide contents of egg-white packet evenly in 2 bowls. In one bowl, add half the water and red tint called for; add half the flour, as directed, to make red batter. Repeat with remaining ingredients, using green tint. Proceed as directed above, using one bowl, 2 tablespoons of chocolate pieces. Use 1 package frosting mix.