Post by buzzard on Jul 21, 2005 7:00:57 GMT -6
Watermelon Angel Food Cake
The watermelon liquid takes the place of any liquid called for in the cake mix.
about 2 1/2 cups cubed, seeded watermelon, about 1 lb. (to produce 1 1/3 cups strained liquid)
one 16-oz. box Angel Food Cake Mix
powdered sugar, optional, for dusting or
Cool Whip for frosting
Preheat oven to 350 degrees. Put oven rack in lowest position.
In a food processor, puree the watermelon and strain to remove seed bits and pulp, pressing the liquid through the sieve. Add water if necessary to measure a total 1 1/3 cups (a bit more than the 1 1/4 cups of liquid called for on the box).
In the large bowl of an electric mixer, combine the melon juice and cake mix at low speed 30 seconds, scraping the bowl. Then beat on medium speed 1 minute. Pour and scrape batter into an ungreased 10-inch angel food pan (not the smaller Bundt pans nor a 9-inch angel food pan).
Bake about 45 minutes, until the top is deep golden brown, springs back when touched lightly, and even the cracks in the top aren't sticky. (If in doubt, make it overbaked, not underbaked.)
Immediately invert the pan onto the neck of a bottle — or if the pan has little legs on top, let it stand (upside down) on those — and allow the cake to cool completely (2 hours or more). Turn upright, free the cake from the side and center post of the pan, invert onto a serving plate and remove the pan.
"frost" with Cool Whip or dust with powdered sugar.
The watermelon liquid takes the place of any liquid called for in the cake mix.
about 2 1/2 cups cubed, seeded watermelon, about 1 lb. (to produce 1 1/3 cups strained liquid)
one 16-oz. box Angel Food Cake Mix
powdered sugar, optional, for dusting or
Cool Whip for frosting
Preheat oven to 350 degrees. Put oven rack in lowest position.
In a food processor, puree the watermelon and strain to remove seed bits and pulp, pressing the liquid through the sieve. Add water if necessary to measure a total 1 1/3 cups (a bit more than the 1 1/4 cups of liquid called for on the box).
In the large bowl of an electric mixer, combine the melon juice and cake mix at low speed 30 seconds, scraping the bowl. Then beat on medium speed 1 minute. Pour and scrape batter into an ungreased 10-inch angel food pan (not the smaller Bundt pans nor a 9-inch angel food pan).
Bake about 45 minutes, until the top is deep golden brown, springs back when touched lightly, and even the cracks in the top aren't sticky. (If in doubt, make it overbaked, not underbaked.)
Immediately invert the pan onto the neck of a bottle — or if the pan has little legs on top, let it stand (upside down) on those — and allow the cake to cool completely (2 hours or more). Turn upright, free the cake from the side and center post of the pan, invert onto a serving plate and remove the pan.
"frost" with Cool Whip or dust with powdered sugar.
cause she doesn't like it
Oh my!!!! So, so sad. So much food left uneaten. Oh well, I guess I'll have to start eating more so it won't go to waste. 
So there's more of the good stuff for us mammafrog. I think I can force myself to live with that. ;D
And Spaghetti is not yummy, it is ICKY POO FA, I choked down one little bowl and put the rest back, I couldn't handle it. And even the pizza at the Pizza Hut isnt yummy...if you can find any, it always seems to be gone! And popcorn is good and so is Greenbeans so if I want them both then I have to eat them together! 