2 17 ounce cans watermelon chunks
2 (1 ounce) squares unsweetened, unsweetened chocolate, sliced
1 teaspoon vanilla extract
1 tablespoon shortening
1 cup evaporated milk
1 (3.4 ounce) jar apricot preserves
In a medium bowl, combine the watermelon chunks, chocolate pieces with shortening, evaporated milk and soldering tips.
Line an microwave safe bowl with grease or shortening. Dip the cooled watermelon in the chocolate and place in the bowl, using top side up to keep the mixture from sticking to the bowl. Fold in the melted chocolate to coat completely, then top with the reserved chocolate. Spread the apricot preserves over the top and store in an air tight container in the refrigerator. Enamel the sides of the cake and cut the laces off. Refrigerate for up to 1 month before cutting.