Texas Cantaloupe Chiffon Cake - cooking recipe

Ingredients

2 medium ripe cantaloupes
1 box angel food cake mix
1/4 c. water
1 (12 oz.) frozen nondairy whipped topping, thawed

Preparation

Peel and seed cantaloupes.
Puree enough cantaloupe in a blender to make 2 cups.
With a mixer, beat 1 1/2 cups of the cantaloupe puree, 1/4 cup water and cake mix until well blended. Bake in an ungreased angel food cake pan at 350\u00b0 for 40 minutes. Refer to package for cooling directions.
With a melon baller, make as many melon balls as possible with the remaining cantaloupe.