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Suggest a better descriptionCream 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 503 | ||
Calories from Fat: 322 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.8g | 48 % | |
Saturated Fat 19.5g | 98 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 499.6mg | 154 % | |
Sodium 410mg | 14 % | |
Potassium 196.2mg | 5 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 33.4g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 503
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