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Add a photoServings: 6
Ingredients
- 1/2 c. Butter
- 2 c. Powdered sugar
- 3 Tbsp. Cocoa
- 1/4 tsp Salt
- 2 x Large eggs, separated
- 1/2 tsp Vanilla
- 3/4 c. Minced Calif. Dry Figs
- 9 slc Lb. cake
- 1/2 c. Heavy cream Small chocolate candies
Directions
- Cream butter and sugar; beat in cocoa and salt. Add in egg yolks, one at a time. Beat egg whites till stiff; fold into creamed mix. Add in vanilla and California Dry Figs. On small tray or possibly platter, place 3 slices of lb. cake in a row (about 3 x 9 inches). Pour part of fig mix over cake. Make another layer of cake; then more filling. Top with layer of cake. Frost sides with remaining fig mix. Refrigerateseveral hrs. Whip cream; spread on top of cake; garnish with candies.
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