Ingredients

• 16  rosemary twigs
• 8  cream-filled oval yellow sponge cakes (such as Twinkies)
• 1/4  cup pineapple preserves
• 1  cup canned frosting
• 2  tablespoons cocoa powder
•   Sliced almonds

Directions

1. Insert two rosemary sprigs into one end of each yellow sponge cake. Lay cakes, flat-side down, on a serving platter. Heat preserves until melted. Brush melted preserves over tops of cakes.

2. In a small bowl, combine frosting and cocoa powder. Transfer to a disposable decorator bag with a writing tip. Pipe frosting in a diamond pattern on tops and sides of cakes. Insert a sliced almond into each diamond. Cover and chill before serving. Makes 8 servings.