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

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.

2190

kcal

Calories

124

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Small-Cake Pockets

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