My grandmother started the tradition of making this molded lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really good so that the cake does not stick. — Debra Waggoner, Grand Island, Nebraska
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|Serving Size: 1 servings. (66g)|
|Recipe Makes: 16 servings.|
|Calories from Fat: 106 (64%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.9mg||10 %|
|Sodium 3789.4mg||131 %|
|Potassium 51.8mg||1 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.8g|
|Protein 2.7g||4 %|
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Calories per serving: 166
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