Fig Cake Filling

1/2 cup Butter
4 cups Powdered Sugar
1/3 cup Nonfat Dry Milk
1-2 tbs Water
3/4 cup Finely Chopped Figs

*** Cream butter; gradually add sugar and dry milk. Beat until well blended. Stir in just enough water until mixture is of spreading consistency. Divide mixture in half. To one-half, add figs and spread between layers of cake. Spread remaining plain mixture evenly over top of cake. Do not frost sides.

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Cajun Country -- New Iberia, Louisiana