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CANTALOUPE CHIFFON CAKE




Source of Recipe


Jo-Anne


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