LAMB CAKE (MOLD) RECIPE
This recipe makes 2 lamb cakes.

1 lb. butter, softened
1 lb. confectioner's sugar
1 tsp. vanilla
6 eggs
3 cups flour

Preheat oven to 325 degrees F. Grease and flour your lamb molds.

Combine butter and confectioner's sugar, blend well. Add vanilla and eggs (add one egg at a time and mix well). Slowly mix in flour (a little at a time), the more you mix it, the better it is.

Fill the face side of the prepared mold and then cover with the back side of the mold.

Place face down in oven and bake for one hour.

Turn mold over onto back and continue to bake for 15 minutes. Remove from oven and remove back side of mold. Let sit on cooling rack for 10 minutes. Remove front side and continue to cool.

When cold, frost cake or freeze for later use. (I make about 10 cakes each Easter so I make them a week or two early and then take out and frost them when I'm ready for them.)

FROSTING:
1 lb. confectioner's sugar
6 tbsp. butter, softened
1 1/2 tsp. vanilla
1/8 tsp. salt
3 to 4 tbsp. milk or half/half

Combine frosting ingredients. Frost cakes and cover with coconut. Use jelly beans for eyes and nose.

Good Luck!