Brown nugget dessert
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 2 | cups | Powdered sugar |
| 3 | tablespoons | Cocoa |
| ¼ | teaspoon | Salt |
| 2 | Eggs; separated | |
| ½ | teaspoon | Vanilla |
| ¾ | cup | Chopped Calif. Dried Figs |
| 9 | slices | Pound cake |
| ½ | cup | Heavy cream |
| Small chocolate candies | ||
Directions
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