Yield: 6 servings
|2 cups||Powdered sugar|
|¾ cup||Chopped Calif. Dried Figs|
|9 slices||Pound cake|
|½ cup||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