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

1. Sift together first 3 ingredients; set aside.
2. In a mixing bowl, cream shortening with sugar until fluffy.
3. Beat in flavorings.
4. Add sifted ingredients alternately with milk, mixing well after each addition.
5. Fold in egg whites.
6. Turn batter into front half of a well-greased and lightly floured lamb cake mold. Tightly cover with second half.
7. Place mold on a baking sheet.
8. For light aluminum molds, bake at 375u0b0 for 45 minutes.
9. Remove to a cake rack and let stand, unopened, for 10 minutes.
10. Remove from mold and cool completely.
11. Frost with buttercream icing; sprinkle with coconut.
12. 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)