Prepare favorite white cake mix; tint with 1/4 teaspoon of Red-Red color. Blend in 1/2 cup mini chocolate chips. Bake and cool 1-layer cake.
Refrigerate cake until mini chocolate chips are hardened; trim off top of cake with Cake Leveler. Ice cake sides with tip 789 and Featherweight Bag. For rind, tint 8 oz. fondant green, roll out 1/8 in. thick. Using Cutter/Embosser, cut a 1 in. wide strip and attach to cake sides; trim to fit. Draw lines on rind with FoodWriter markers.
*Combine Leaf Green with Kelly Green for green shown.