Red Watermelon Cake

I'm still on a high from the YALSA Preconference: Genre Galaxy. The teens did a wonderful job, and were excited all the way through dinner and home. I was given long lists of things they want to read.

Erin Downey Howerton, a good friend and dynamo who chaired the Preconference committee, kindly bought the teens Borders gift certificates. They really liked that.

They were especially excited about local authors James Kennedy and Simone Elkeles, and want me to have them come to the library soon and often. I need to contact both authors, who are also lovely people, about getting the teens signed books.

They were delighted that Patrick Jones joined us at dinner, after marveling that I am friends with him and the local authors. They also marveled at the facts that I have a masters in library science and that I wrote some short stories. I decided not to delve too deeply into the reasons for their surprise on these subjects, but reminded them that I do on occasion leave the library...

Today my lovely niece Emily and I will head back downtown for the Edwards luncheon with Laurie Halse Anderson. Then we will visit the exhibits.

First, though, I was packing a quick box and saw this in the Southern Heritage Cakes volume. This is hilarious. Green frosting!

Red Watermelon Cake

1/2 cup shortening

1 1/2 cups sugar

2 eggs

3 tablespoons water

1 tablespoon red food coloring

1 tablespoon cocoa

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup buttermilk

1 1/2 teaspoons vinegar

1 teaspoon baking soda

1 cup raisins (virtual seeds)

Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine water, red food coloring, and cocoa; add to creamed mixture, beating well.

Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Combine vinegar and soda, stirring well; stir into batter. Fold raisins into batter.

Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 for 35 - 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread frosting between layers and on top and sides of cake.

Frosting:
1/4 cup plus 1 tablespoon all-purpose flour

1 cup sugar

1 cup evaporated milk

1 cup butter or margarine

1 tsp. vanilla extract

10 drops green food coloring

Combine flour, sugar, evaporated milk, and butter in a medium saucepan (if you haven't packed it); cook over medium heat, stirring constantly, about 20 minutes or until thickened.

Stir in vanilla and green food coloring. Cool. Yield: enough for one 2-layer cake.