Watermelon Cake

1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) watermelon gelatin
2 eggs
1-1/4 cups water
1/4 cup vegetable oil
2-1/2 cups prepared vanilla or cream cheese frosting, divided
Red and green gel food coloring
Chocolate chips

In a large 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-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 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; tint red. Tint remaining frosting green.

Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frosting sides and top edge with green frosting.

Place reserved white frosting in a small heavy-duty resealable plastic bag; cut a 1/4-in. 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. Makes 12 servings.