Cake Pockets
Yield
6 servingsPrep
20 minCook
20 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
angel food cake
|
*
|
| Fillings | |||
| 2 | tablespoons |
cherry preserves
|
* |
| 1 | tablespoon |
margarine
|
|
| 16 | each |
marshmallows
|
*
|
| 16 | each |
chocolate chips
|
*
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
angel food cake
|
*
|
| Fillings | |||
| 3E+1 | ml |
cherry preserves
|
* |
| 15 | ml |
margarine
|
|
| 16 | each |
marshmallows
|
*
|
| 16 | each |
chocolate chips
|
*
|
| 1.3 | ml |
cinnamon
|
|
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.
