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Small-Cake Pockets

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

3 min

Ready

15 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 slices angel food cake
1 inch thick
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1 x margarine
softened
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Fillings
2 tablespoons cherry preserves
or
*
2 tablespoons peach preserves
or
*
¼ cup coconut
mixed with
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1 tablespoon margarine
or
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16 each miniature marshmallows
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Plus
16 each chocolate chips
or
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1 large marshmallows
plus
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1 teaspoon sugar
plus
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¼ teaspoon cinnamon
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Ingredients

Amount Measure Ingredient Features
4 slices angel food cake
1 inch thick
* Camera
1 x margarine
softened
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Fillings
3E+1 ml cherry preserves
or
*
3E+1 ml peach preserves
or
*
59 ml coconut
mixed with
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15 ml margarine
or
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16 each miniature marshmallows
* Camera
Plus
16 each chocolate chips
or
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1 large marshmallows
plus
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5 ml sugar
plus
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1.3 ml cinnamon
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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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 3g (0.1 oz)
Amount per Serving
Calories 2788% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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