CREDIT TO (TASTE OF HOME) AND RECIPE BY: Debra Waggoner, Grand Island, Nebraska
Total Time
Prep: 20 min. + standing Bake: 45 min. + cooling
Makes
16 servings
Ingredients:
- 3 large egg whites
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 1/4 teaspoon cream of tartar
- Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 to 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- Assorted decorations: Sweetened shredded coconut, sprinkles and jelly beans
Directions:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes.
- Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition.
- Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
- Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet.
- Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely.
- For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.
Nutrition Facts:
1 piece: 377 calories, 17g fat (10g saturated fat), 46mg cholesterol, 286mg sodium, 54g carbohydrate (41g sugars, 0 fiber), 4g protein.