These days, I’m all about an easy recipe. Something that can come together in a matter of minutes. Lately, life has just been a whirlwind! Trying to keep up with all the chores by myself. Trying to fit in lots of exercise. And don’t even get my started on laundry. It’s kind of a joke how stressed I am these days.
But of course, I still want to be able to enjoy little treats with my loved ones, especially for Valentine’s Day! So I find a way to make it happen in as little time as possible.
I don’t really know how this idea popped into my head when I was brainstorming a week or two ago. But for some reason, my brain went to cake…. in a pocket! How fantastic! Cake and frosting packaged up all nice and neat for you to just start nomming on right away. Seriously, right out of the oven… all gooey and warm. Ridiculously good stuff right there.
And I know, before you say anything… I’m generally not a fan of boxed mix, containers of frosting, or dough from a tube. But really, when there’s a crunch for time, sometimes you just have to put some things aside for the sake of convenience (and your sanity). Once you take that first bite, all the guilt you had about boxed ingredients will be right out the door. Your tastebuds will be thanking you!
There’s really not much more that needs to be said here, besides the fact that you should stop reading and start making! Oh, and in case you’re wondering what to do with that extra half a cake. Just make a Cake n’ Shake! Another easy peasy treat.
2 packages of Pillsbury Grands Biscuits
1/2 of a 9x13 Pillsbury German Chocolate Cake, baked per the directions
1 container of Pillsbury Coconut Pecan Frosting
1/2 cup dark chocolate chips
- Preheat oven to 350 degrees F.
- Cube the baked cake into 1 inch by 1 inch (approximately) sized pieces.
- Roll out one biscuit on a clean surface, place a Tablespoon of frosting in the middle and spread it around the center. Be sure to leave a "clean" space around the edge. Place a few chocolate chips on top of the frosting, and then add 2 pieces of cake.
- Fold over the biscuit dough so you've created a pocket. Be sure to seal the edges tight, and you can pinch them closed by pressing a fork around the edges.
- Place cake pocket on a baking sheet.
- Repeat for remaining pockets, and bake for 13-16 minutes, until golden brown.