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Lamb Cake (Molded)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LAMB CAKE (MOLDED)
 Categories: Cakes, Holiday, Easter
      Yield: 1 Cake
 
  1 1/2 c  Sugar
    1/3 c  Butter
      1 c  Milk
      5    Egg whites
      3 ts Baking powder
      3 c  Flour; (cake flour preferred
      1 ts Vanilla extract; or almond
           ; or lemon flavor
      1    Two-part lamb cake mold
 
  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
  children's 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)
 
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