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 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