Texas Cantaloupe Chiffon Cake

1. 1

   Peel and seed cantaloupes.

2. 2

   Puree enough cantaloupe in a blender to make 2 cups.

3. 3

   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 350u00b0 for 40 minutes. Refer to package for cooling directions.

4. 4

   With a melon baller, make as many melon balls as possible with the remaining cantaloupe.

No additional tips available.