Brown Nugget Dessert
Yield
6 servingsPrep
30 minCook
0 minReady
180 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | cups |
powdered sugar
|
|
| 3 | tablespoons |
cocoa powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
separated |
|
| ½ | teaspoon |
vanilla extract
|
|
| ¾ | cup |
figs, dried
chopped |
|
| 9 | slices |
pound cake
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | x |
chocolate candies
small |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 473 | ml |
powdered sugar
|
|
| 45 | ml |
cocoa powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
separated |
|
| 2.5 | ml |
vanilla extract
|
|
| 177 | ml |
figs, dried
chopped |
|
| 9 | slices |
pound cake
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | x |
chocolate candies
small |
* |
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.
