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
- Heat sandwich maker as directed.
- Brush margarine on top and bottom cooking surfaces of sandwich maker.
- Assemble cake sandwiches.
- For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips.
- For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine.
- Place 1 half on each of two slices cake.
- Sprinkle with sugar and cinnamon.
- Top with remaining cake.
- Place cake sandwiches side by side on bottom cooking surface.
- Close lid; latch.
- 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)