Small-Cake Pockets
Submitted by jacks54
Angel food cake slices stuffed with chocolate chips, marshmallows, fruit preserves, or coconut, then grilled golden in a sandwich maker. A 15-minute dessert kids go wild for.
YIELD
6 servingsPREP
10 minCOOK
3 minREADY
15 minTurn your sandwich maker into a dessert machine. Thick slices of angel food cake get loaded with your pick of fillings and pressed until warm, golden, and oozing.
Go with cherry or peach preserves for a fruity pocket. Layer chocolate chips and mini marshmallows for a s’mores vibe. Or try coconut with a schmear of margarine for something toasty and tropical.
Fifteen minutes, start to finish. It’s the kind of treat that makes kids sprint to the kitchen and makes adults pretend they’re making it “for the kids."
Variations
- S’mores style: Chocolate chips and mini marshmallows between buttered angel food cake. Gooey, melty, irresistible.
- Fruit pocket: Cherry or peach preserves spread on the cake for a warm, jammy center.
- Cinnamon sugar: A halved large marshmallow dipped in margarine, then dusted with cinnamon sugar. Churro energy in a cake pocket.
Ingredients
Directions
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.
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