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    Easy Cantaloupe Chiffon Cake


    Source of Recipe


    Internet

    List of Ingredients




    2 med. ripe cantaloupes
    1 box angel food cake mix (Betty Crocker)
    1/4 c. water
    1 (8 oz.) Cool Whip

    Recipe



    Peel and seed cantaloupes, puree in blender to make 2 cups. Using mixer, beat 1 1/2 cups puree, cake mix and water until blended, 2 minutes. Bake in ungreased angel food cake pan at 350 degrees for 40 minutes.

    Prepare icing by combining 1/2 cup melon puree with thawed Cool Whip. Ice cake and put remaining melon in center of cake.
 

 

 

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