Lamb Mold Cake

Ingredients

Cake

• 1 (18.25 ounce) box chocolate cake mix
• 1 regular box chocolate instant pudding
• 4 eggs
• 1 cup water
• 1/2 cup oil

Frosting

• 1 cup milk
• 5 tablespoons all-purpose flour
• 1 cup granulated sugar
• 1/2 cup soft butter
• 1/2 cup Crisco
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Heat oven to 350 degrees F.

Cake

1. Mix cake mix and dry pudding, then add all other ingredients. Mix on medium speed for 2 minutes.
2. Grease and flour mold well; pour batter in. Use leftover batter for cupcakes.
3. Bake for 50 minutes. Test for doneness by inserting a wooden pick into steam hole.
4. Remove top and bake another 5 to 10 minutes after removing from mold trim bottom so it will stand up.

Frosting

1. Combine flour and milk. Cook over low heat until thick. Chill.
2. Beat sugar, butter and Crisco until fluffy.
3. Slowly add the chilled sauce; beat until fluffy.
4. Add vanilla extract and salt.
5. Frost cake; sprinkle with coconut. Use jelly beans: black/eyes; pink/nose and red lips.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

The half of the mold with the hole is the lid.