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


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.

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