White cake for lamb mold. Reserve some coconut to tint green and use as grass. Use raisins for eyes and nose, and a slice of maraschino cherry for the mouth.
Preparation Time
25 mins
Cooking Time
50 mins
Total Time
1 hr 15 mins
Calories
196 Calories
Recipe Instructions
Step 1
Bake for 15 minutes at 450 degrees F (230 degrees C). Reduce heat to 350 degrees F (175 degrees C) and bake 35 minutes longer.
Step 2
Preheat the oven to 450 degrees F (230 degrees C). Grease and flour a lamb cake mold. Prepare cake mix as directed on the package.
Step 3
Pour batter into the face half of well-greased lamb mold. Cover with back of mold and wire or tie mold together. Place mold face down on baking sheet.
Step 4
Remove cake from the oven and remove the back of the mold. Allow lamb to cool in face half of mold for about 5 minutes. Loosen cake from sides of mold and remove carefully. Stand lamb cake upright on cake rack until cool. When cool, frost with snow frosting and cover with coconut.
Step 5
To make Snow Frosting: Combine egg white, sugar, dash of salt, water, and light corn syrup in the top of a small double boiler; beat with rotary egg beater about 1 minute or until thoroughly mixed. Cook over rapidly boiling water, beating constantly with rotary egg beater 4 minutes, or until frosting stands in stiff peaks. Remove from boiling water, add 1/2 teaspoon vanilla and beat 1 minute, or until thick enough to spread.
