Small-Cake Pockets

Name: Small-Cake Pockets
Ingredients: 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

11 ingredients

11 steps

Ingredients

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

Directions

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.