| 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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