| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | California | Desserts | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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