EASTER LAMB CAKE

PREP: 20 min. + standing BAKE: 45 min. + cooling MAKES: 16 servings My grandma started making this molded cake when I was a little girl, and we still make it every Easter. The memory is so special that I display the cake pan in my kitchen as a decoration. 3 large egg whites ½ cup butter, softened 1 cup sugar

1 tsp. vanilla extract 2 cups all-purpose flour 2 tsp. baking powder ½ tsp. salt ¾ cup 2% milk ¼ tsp. cream of tartar

FROSTING

1 pkg. (8 oz.) cream cheese, softened ½ cup butter, softened 3¾ to 4 cups confectioners’ sugar 1 tsp. vanilla extract Assorted decorations: candy sprinkles, sweetened shredded coconut and jelly beans Place egg whites in bowl; let stand at room temperature 30 minutes. Preheat oven to 375°. Thoroughly grease and flour the inside of a 3D lamb cake pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the vanilla. In another bowl, sift the flour, baking powder and salt together twice; add to creamed mixture alternately with the milk, beating well after each addition. Add the cream of tartar to egg whites; with clean beaters, beat on high speed until just stiff but not dry. Fold a fourth of the whites into the batter, then fold in remaining whites. Gently transfer batter to bottom half of mold the bottom half is the front of the lamb . Place other half back of lamb on top, interlocking the seams. Making sure the half with vent hole is on top to allow steam to escape, place mold on baking sheet. Bake until a toothpick inserted in the vent hole comes out clean, 45-50 minutes. Let the cake cool 15 minutes before removing to wire rack to cool completely. For frosting, in a large bowl, beat the cream cheese and butter until the mixture is smooth. Gradually beat in confectioners’ sugar and vanilla. Frost the cake. Attach candies for eyes and nose; sprinkle body with the coconut. If desired, decorate with additional coconut and jelly beans. 1 PIECE 377 cal., 17g fat 10g sat. fat , 46mg chol., 286mg sod., 54g carb. 41g sugars, 0 fiber , 4g pro.