| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Cakes, Easter, Holiday |
1 |
Cake |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Butter |
| 1 |
c |
Milk |
| 5 |
|
Egg whites |
| 3 |
t |
Baking powder |
| 3 |
c |
Flour, cake flour preferred |
| 1 |
t |
Vanilla extract, or almond |
|
|
or lemon flavor |
| 1 |
|
Two-part lamb cake mold |
INSTRUCTIONS
Preheat oven to 300 F. Cream sugar and butter. Sift flour and baking
powder. Add flour to sugar/butter mixture alternately with milk. Add
flavoring. Fold in well-beaten egg whites [beaten to soft-peak
stage]. Prepare mold [grease well with solid shortening and dust with
flour, or alternately, spray thoroughly with pan coating]. Fill face
side first, attach back side, and bake for 50 minutes. Turn off oven.
Flip to bake back in turned-off oven for 10 minutes. Ice with 7-minute
Icing. Sprinkle with white coconut (dye brown or black for
different-colored lambs). Use small raisins for eyes and a small red
cinnamon candy for the nose. Lay Easter grass around and tie
pastel-colored ribbon around the neck. "We have a mold that has been
used in my family for generations at children's birthdays. The cake
is an old-fashioned cake with a strong texture, but tasty. The
presentation is wonderful..." Posted on Prodigy by Jan Moppert
(VEFT34A), then on GEnie by Cathy Svitek (C.SVITEK), MM by Linda
Shogren (TEECH) Posted to MM-Recipes Digest by SUZY <suzy@bestweb.net>
on Mar 27, 1998
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”