I got this exact recipie from an old cookbook, and have been using it for at least 10 years. It makes a nice lamb, everyone loves it, and I have been asked to make it every year.

I let it cool at least 10 min before lifting the top of the mold, and I use butchers twine to tie the ears, body and face shut, otherwise cake will spill out when it rises and may make a mess. Also, putting the cake mold on some non-stick aluminum foil on a cookie sheet will keep things neat. I also grease the outside of the mold, near the seam for accidents for easier clean up.

and one can add 1 TBS of cocoa powder, and 1 TSP of sugar and perhaps a little extra butter, and make the matching bunny mold a chocolate cake. I use about 1/4 cup less batter for the bunny mold, as I have added the other ingredients. I just make a cookie or cup cake with the remaining batter.

Only fill the molds to the top of the first mold, but make sure you put some batter into the EARS and NOSE of the lamb on the TOP of the mold before putting it together and tying it shut. I find PAM BAKING SPRAY is better than Baker's Joy, as the can never clogs, and Baker's Joy only lasts one recipe and then you are messing with the nozzle for an hour every time you use it to get it to work. The PAM Baking spray (which contains flour) works better.

If it looks like you have too much batter, fill a few cup cake cups OR just make little drop cookies, as the batter is thick enough for cookies. Then the kids can have 'Lambie Cake' right away and won't be taking the ears off the cake as it cools.

Your mold looks exactly like the mold which my Mother in Law gave me which belonged to her mother. She also gave me a matching Bunny Mold, and she has a little vent, so you can vent the steam and check for doneness. I have no idea why the lambie doesn't have the vent.

Every year I have to stop my husband from 'fixing' the lamb with a drill. EEEK!