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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.