Recipe(tried): Devil's Food Lamb Cake (using cake mix and a cast iron mold)

DEVIL'S FOOD LAMB CAKE
Using a cast iron mold

(A pound cake like recipe) - If you use the homemade
Fluffy White Frosting (recipe follows); prepare it FIRST, as ingredients need to be chilled and it takes a while to get it made.

1 package (2-layer) Devil's Food Deluxe cake mix
1 regular package chocolate (INSTANT) pudding mix
4 eggs
1 cup water
1/2 cup vegetable oil

Grease well, both halves of the mold. Dust lightly with flour.
I use a skinny brush to force shortening into the nooks and crannies of the mold.

Preheat oven to 350 degrees F. Grease and flour both halves of the cast iron mold.

Put (dry) cake and pudding mix into a large mixing bowl. Add all other ingredients and mix at medium speed for 2 minutes.

Pour batter into prepared mold halves. Put the batter into the deeper half of the mold; with the lamb features. Put the back side on top of the filled half. I set the mold on a baking sheet for stability.

Bake in preheated oven for 50 minutes. Test for doneness by inserting a toothpick into steam hole (if you mold has one) Remove top of mold and bake another 5 or 10 minutes, uncovered. Remove mold from oven and let cool in mold 5 minutes.

Remove from mold. Trim bottom of cake to stand upright. Frost with Fluffy White Frosting.Decorate with coconut and jelly beans for the eyes, nose and mouth.

Use remaining cake batter for 8 cupcakes, baked at 375 degrees F for 20 minutes.

FLUFFY WHITE FROSTING*

1 cup milk
5 tablespoons all-purpose flour
1 cup sugar
1/2 cup butter, softened
1/2 cup white solid all-vegetable shortening
1 teaspoon vanilla extract
1/4 teaspoon salt

Combine milk and flour in a small saucepan. Cook over low heat until thickened; stirring constantly. It should gather together in a clump. Remove from heat. Chill thoroughly.

Beat sugar, butter and shortening until fluffy. Add chilled ingredients, a little at a time, beating well after each addition. Continue beating until frosting is of whipped cream consistency. Beat in vanilla and salt.

*I recommend using a STAND MIXER... I burned up two portable mixers making this frosting. My Hungarian friend told me before each addition of sugar, rub a bit of frosting between your fingers tips, it should not feel 'gritty', if it does, beat some more. This frosting holds up good.