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Receta Cantaloupe Chiffon Cake
by CookEatShare Cookbook

Cantaloupe Chiffon Cake
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Ingredientes

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

Direcciones

  1. Peel and seed cantaloupes, puree in blender to make 2 cups. Using mixer, beat 1 1/2 cups puree, cake mix and water till blended, 2 min. Bake in ungreased angel food cake pan at 350 degrees for 40 min.Prepare icing by combining 1/2 cup melon puree with thawed Cool Whip. Ice cake and put remaining melon in center of cake.