Easter Lamb Cake
- 2 c. sifted all-purpose flour
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. vegetable shortening
- 1 c. sugar
- almond extract to taste
- 1 tsp. vanilla
- 3/4 c. milk
- 3 egg whites, stiffly beaten
- buttercream frosting
- flaked coconut
- gumdrops or chocolate bits
- Sift together first 3 ingredients; set aside.
- In a mixing bowl, cream shortening with sugar until fluffy.
- Beat in flavorings.
- Add sifted ingredients alternately with milk, mixing well after each addition.
- Fold in egg whites.
- Turn batter into front half of a well-greased and lightly floured lamb cake mold. Tightly cover with second half.
- Place mold on a baking sheet.
- For light aluminum molds, bake at 375u0b0 for 45 minutes.
- Remove to a cake rack and let stand, unopened, for 10 minutes.
- Remove from mold and cool completely.
- Frost with buttercream icing; sprinkle with coconut.
- Use gumdrops or chocolate bits for eyes and nose.
flour, baking powder, salt, vegetable shortening, sugar, almond, vanilla, milk, egg whites, buttercream frosting, flaked coconut, chocolate bits
Taken from www.cookbooks.com/Recipe-Details.aspx?id=288506 (may not work)