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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 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|
|Calories from Fat: 322 (64%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 503
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