Cake Pockets

Take sliced angel food cake, stuff it with gooey fillings, and press it in a sandwich maker until golden and crispy on the outside, molten on the inside.

That’s the whole concept, and it’s kind of genius.

The recipe gives you two filling options. Chocolate chips and mini marshmallows melt into a s’mores-like pocket that oozes when you bite in. Or go with a large marshmallow dipped in melted margarine and dusted with cinnamon sugar for something that tastes like a churro crossed with a cloud.

Cherry preserves add a fruity option that pairs beautifully with the light, airy cake.

They cook in 2 to 3 minutes and the outside gets toasty and caramelized while the filling turns into warm, stretchy goodness.

This is a fantastic after-school snack, sleepover treat, or quick dessert when you need something sweet in a hurry.

Kitchen Tips

• Brush margarine on both cooking surfaces of the sandwich maker before each batch. This is what gives the cake its golden, crispy shell.
• Don’t overstuff. Angel food cake is delicate and too much filling will squeeze out the sides and make a mess.
• Use day-old angel food cake if you have it. Slightly stale cake holds up better in the press without getting too mushy.