SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Island Cakes

Makes: 8 servings
Prep 25 mins Chill 4 hrs
Island Cakes
  • 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

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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe