Easy Lamb Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (85 g) Jell-O Cherry Jelly Powder
• 3 cups thawed Cool Whip Whipped Topping
• 15 Jet-Puffed Marshmallows, cut in half
• 1/4 tsp. pink coloured sugar
• 1 pink jelly bean
• 1 tsp. black decorating gel

1. Heat oven to 350F.
2. Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray.
3. Prepare cake batter as directed on package.
4. Stir in dry jelly powder; pour into prepared pans.
5. Bake 25 to 28 min.
6. or until toothpick inserted in centres comes out clean.
7. Cool cakes in pans 15 min.
8. Invert onto wire racks; gently remove pans.
9. Cool cakes completely.
10. Place 1 cake layer on serving plate; spread top with 1 cup Cool Whip.
11. Cover with remaining cake layer.
12. Frost top and side of cake with remaining Cool Whip.
13. Press cut sides of 2 marshmallow halves in coloured sugar; gently press into Cool Whip on cake as shown in photo for the lamb's ears.
14. Decorate cake with jelly bean, decorating gel and remaining marshmallows as shown.

yellow cake, topping, jet, pink coloured sugar, pink jelly bean, black decorating gel

Taken from www.kraftrecipes.com/recipes/easy-lamb-cake-179837.aspx (may not work)