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1/2 c butter
2 c Powdered sugar
3 tb Cocoa
1/4 ts Salt
2 Eggs; separated
1/2 ts vanilla
3/4 c Chopped Calif. Dried Figs
9 sl Pound cake
1/2 c Heavy cream
Small chocolate candies
Cream butter and sugar; beat in cocoa and salt. Add egg yolks, one at a
time. Beat egg whites until stiff; fold into creamed mixture. Add
vanilla and California Dried Figs. On small tray or platter, place 3
slices of pound cake in a row (about 3 x 9 inches). Pour part of fig
mixture over cake. Make another layer of cake; then more filling. Top
with layer of cake. Frost sides with remaining fig mixture. Chill
several hours. Whip cream; spread on top of cake; garnish with candies.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
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