Preheat oven to 325oF. Grease and flour 2 1/2 qt. (8 1/4inch) round oven safe bowl.
Toss chips with 1 tbs. cake mix. On medium, beat remaining cake mix, gelatin, egg whites, 1 cup water, sour cream and red coloring until smooth. Stir in chips. Pour batter into bowl. Bake 55 minutes or until pick inserted into center comes out clean.Cool 20 minutes. Remove from bowl to rack; cool.
On medium, beat butter at room temperature until fluffy.Beat in sugar 2 tbs.water, vanilla and 2 drops green coloring. Remove 1/4 cup frosting; stir in remaining green coloring. Spread cake with light green frosting. Transfer reserved frosting to pastry bag fitted with small writing tip; pipe vines on top of cake. Pipe stripes on sides; spread to create rind. Using leaf tip, pipe leaves on top.
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