Brown nugget dessert

Yield: 6 servings

Measure 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

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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