Source in .scx format of Two-Ingredient Pineapple Angel Food Cake
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="83622" locale="en-us"> <RecipeHeader> <RecipeTitle>Two-Ingredient Pineapple Angel Food Cake</RecipeTitle> <Category></Category> <NbPersons>0</NbPersons> <PortionYield quantity="1.0" unit=""></PortionYield> <PrepTime hours="0.0"></PrepTime> <TotalTime hours="0.0"></TotalTime> <Source></Source> </RecipeHeader> <IngredientList> <IngredientText>Ingredients 1 box Betty Crocker™ white angel food cake mix</IngredientText> <Ingredient id="-1" quantity="1.0" unit="can" comment="" defaultState="true" weightGram="560.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.0" unit="can">1 can (20 oz)</IngredientQuantity> <IngredientItem>crushed pineapple in juice</IngredientItem> <IngredientComment>undrained</IngredientComment> </Ingredient> </IngredientList> <RecipeText>Steps 1 Heat oven to 350°F. 2 In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan. 3 Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator. </RecipeText> </Recipe> </RecipeList> </ShopNCook>