Ingredients
- 1 tablespoon cream cheese, softened
- 2 angel food cake
- 1 teaspoon raspberry preserves
- 2 teaspoons butter or margarine, softened confectioners' sugar
Method
- 1
Spread cream cheese on one slice of cake; spread preserves on second slice.
- 2
Place slices together, sandwich-style.
- 3
Spread butter on outsides of cake.
- 4
In a skillet over medium heat, toast cake on both sides until lightly browned and cream cheese is melted.
- 5
Dust with confectioners' sugar.
- 6
Serve immediately.