Small-Cake Pockets Recipe

Name: Small-Cake Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

2190

kcal

Calories

124

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 slices angel food cake 1 inch thick, 1 x margarine softened, 2 tablespoons cherry preserves or, 2 tablespoons peach preserves or, and more.

Yes, Small-Cake Pockets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Small-Cake Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions