Ingredients:
1 Tablespoon cream cheese, softened
2 cooked angel food cakes
1 teaspoon raspberry preserves
2 teaspoons butter or margarine, softened
Confectioner’s sugar
Directions:
Spread cream cheese on one slice of cake; spread preserves on second slice. Place slices together, sandwich style. Spread butter on outsides of cake. In a skillet over medium heat, toast cake on both sides until lightly browned and cream cheese is melted. Dust with confectioner’s sugar. Serve immediately.
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