Small-Cake Pockets

• 4 slices angel food cake 1 inch thick
• 1 x margarine softened
• 2 tablespoons cherry preserves or
• 2 tablespoons peach preserves or
• 1/4 cup coconut mixed with
• 1 tablespoon margarine or
• 16 each miniature marshmallows
• 16 each chocolate chips or
• 1 large marshmallows plus
• 1 teaspoon sugar plus
• 1/4 teaspoon cinnamon

1. Heat sandwich maker as directed.
2. Brush margarine on top and bottom cooking surfaces of sandwich maker.
3. Assemble cake sandwiches.
4. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips.
5. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine.
6. Place 1 half on each of two slices cake.
7. Sprinkle with sugar and cinnamon.
8. Top with remaining cake.
9. Place cake sandwiches side by side on bottom cooking surface.
10. Close lid; latch.
11. Cook 2 to 3 minutes or until golden brown.

angel food cake, margarine, cherry preserves, preserves, coconut mixed, margarine, marshmallows, chocolate chips, marshmallows, sugar, cinnamon

Taken from recipeland.com/recipe/v/small-cake-pockets-44567 (may not work)