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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
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.

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