Recipe by Carol
"This is a great cake recipe you can make in a special lamb-shaped mold for a terrific and eye-catching Easter-dinner dessert."
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3 1/2 cups
2 1/2 teaspoons
Tasted great! We will definitely use this recipe again next Easter. A few comments -
* After creaming the butter & sugar, I had trouble mixing in the water. Maybe it should have been room temp water? Maybe I should have added it more gradually?
* The dough is very stiff. "Folding" in the beaten egg whites was an amusing activity.
* I had extra batter. Which was OK, since I baked that in a separate little pan & we got to sample that before Easter Dinner :-)
* I baked it for 45 minutes & even tho the toothpick came out clean, it was still raw in the center. Next year we'll go for 60 minutes.
* To the JOSMITH - think of this as a pound cake. You need such a dense cake to show the details of the lamb from the mold.
The outside of the cake has the same consistency of waffles due to the egg whites. It is a very heavy cake. If the kids want to help ice it this would be the cake they wouldn't tear up. However, it's not the one I would use for a wedding cake or an easter cake.
add coconut to the white icing and set on a bed of green colored coconut . Add a few jelly beans on the "grass"...
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Lamb Cake I
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 85
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