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Name: Lamb Cake (Molded)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/3 c Butter; 3 ts Baking Powder; ; or lemon flavor; 1 ts Vanilla extract; or almond; 1 Two-part lamb cake mold; 1 1/2 c Sugar; 5 Egg whites; 3 c Flour; (cake flour preferred; 1 c milk

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INGREDIENTS

1/3 c Butter
3 ts Baking Powder
; or lemon flavor
1 ts Vanilla extract; or almond
1 Two-part lamb cake mold
1 1/2 c Sugar
5 Egg whites
3 c Flour; (cake flour preferred
1 c milk

Cake

INSTRUCTIONS

Preheat oven to 300 F. Cream sugar and butter. Sift flour and baking powder. Add flour to sugar/butter mixture alternately with milk. Add flavoring. Fold in well-beaten egg whites [beaten to soft-peak stage]. Prepare mold [grease well with solid shortening and dust with flour, or alternately, spray thoroughly with pan coating]. Fill face side first, attach back side, and bake for 50 minutes. Turn off oven. Flip to bake back in turned-off oven for 10 minutes. Ice with 7-minute Icing. Sprinkle with white coconut (dye brown or black for different-colored lambs). Use small raisins for eyes and a small red cinnamon candy for the nose. Lay Easter grass around and tie pastel-colored ribbon around the neck. "We have a mold that has been used in my family for generations at childrens birthdays. The cake is an old-fashioned cake with a strong texture, but tasty. The presentation is wonderful..." Posted on Prodigy by Jan Moppert (VEFT34A), then on GEnie by Cathy Svitek (C.SVITEK), MM by Linda Shogren (TEECH) Posted to MM-Recipes Digest by SUZY on Mar 27, 1998

NOTES

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Lamb Cake (Molded)

1/3 c Butter
3 ts Baking Powder
 ; or lemon flavor
1 ts Vanilla extract; or almond
1 Two-part lamb cake mold
1 1/2 c Sugar
5 Egg whites
3 c Flour; (cake flour preferred
1 c milk

Preheat oven to 300 F.    Cream sugar and butter.  Sift flour and baking powder.  Add flour to  sugar/butter mixture alternately with milk.  Add flavoring.  Fold in  well-beaten egg whites [beaten to soft-peak stage].    Prepare mold [grease well with solid shortening and dust with flour, or  alternately, spray thoroughly with pan coating].  Fill face side first,  attach back side, and bake for 50 minutes.  Turn off oven.  Flip to bake  back in turned-off oven for 10 minutes.    Ice with 7-minute Icing.  Sprinkle with white coconut (dye brown or black  for different-colored lambs).  Use small raisins for eyes and a small red  cinnamon candy for the nose. Lay Easter grass around and tie pastel-colored  ribbon around the neck.    "We have a mold that has been used in my family for generations at  childrens birthdays.  The cake is an old-fashioned cake with a strong  texture, but tasty.  The presentation is wonderful..."    Posted on Prodigy by Jan Moppert (VEFT34A), then on GEnie by Cathy Svitek  (C.SVITEK), MM by Linda Shogren (TEECH)  Posted to MM-Recipes Digest  by SUZY <suzy@bestweb.net> on Mar 27, 1998

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Nutrition

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Serving Size: 1 Cake (2040g)
Recipe Makes: 1 Cake

Calories: 4533
Calories from Fat: 573 (13%)

Amt Per Serving		% DV

	Total Fat 63.6g	85 %
	Saturated Fat 39.2g	196 %
	Monounsaturated Fat 16.1g
	Polyunsanturated Fat 2.3g
Cholesterol 165.9mg		51 %
Sodium 3189.1mg		110 %
Potassium 1741.9mg		46 %
Total Carbohydrate 913.3g		269 %
	Dietary Fiber 0g	0 %
	Sugars, other 913.2g
Protein 110.6g		158 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4533

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