Brown nugget dessert

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