1 (18 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
2 cups marshmallow creme
1 cup watermelon juice
2 eggs
1/2 cup margarine
1 cup vegetable oil
1/2 cup corn syrup
1 cup milk
1 cup frozen orange juice concentrate
1 cup chopped watermelon
1 (6 ounce) can lemon juice concentrate
1 (8 ounce) can cooked watermelon, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mark a 10x15 inch pan and spray with cooking spray. In a large bowl, combine cake mix and lemon pudding mix. Beat with electric mixer on medium speed until smooth. Stir in marshmallow creme and watermelon juice. Gradually beat in margarine, watermelon and lemon juice concentrate. Stir in orange juice concentrate, watermelon and lemon juice concentrate. Pour batter into prepared pan.
Bake in preheated oven for 65 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes before removing from oven. Allow to cool completely before frosting with champagne glaze.
To make the champagne glaze: In a large glass or metal bowl combine lemon juice concentrate, watermelon juice concentrate, lemon juice concentrate, orange juice concentrate, cooked watermelon and lemon juice concentrate. Mix gently and refrigerate until cool.
To make the champagne glaze: Bring a large saucepan of water to a boil. Stir in 1/4 cup lemon juice concentrate, 2 cups ice and 1 1/4 cup lemon zest. Mix sugar and orange zest into desired glaze.