Yields 1‒13" x 9" cake
1 cup watermelon "water" ‒ See note
1 store bought white cake mix (Duncan Hines© Moist Deluxe was used when creating this recipe)
1/3 cup skim milk
3 large egg whites
2 tablespoons vegetable oil
1‒14 ounce (nt.wt.) can fat free sweetened condensed milk
1‒ 8 ounce tub no fat whipped topping (i.e., Cool-Whip©), thawed OR your own homemade whipped cream
Preheat your oven to 350°F.
Place all of the ingredients except the condensed milk and whipped topping in a large mixing bowl; mix with a spatula for about 30 seconds. Beat at medium-high speed for two minutes. Pour into a greased and floured 13" x 9" pan and bake for 35 minutes.
After the cake has cooled punch holes in it using the pointed end of a wooden or metal skewer. Slowly pour the can of fat free sweetened condensed milk over the cake allowing it to soak in.
Finally spread the whipped topping over the cake. Refrigerate until you are ready to eat.
Serve the cake garnished with green strips of shaved watermelon rind.
Note: Make watermelon water by puréeing 2 cups of cubed Texas Watermelon in a blender.
Recipe by Chef Michael Flores • © 2010 Mis En Place, LLC
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