Easter Lamb Cake

Easy Pound Cake Ingredients

•  1 15 oz box yellow cake mix

•  4 large eggs

•  1 c. sour cream

•   ⅓ c. vegetable oil

•  1 3.4 oz instant vanilla pudding mix

Additional Items:

•  Frosting ingredients according to your favorite recipe

•  Decorations as desired

•  Wilton lamb cake pan (or other - size will vary amount of batter used)

•  Nonstick spray, vegetable shortening, flour for pan prep

Directions

•  Preheat oven to 350°. Spray both sides of lamb cake mold. Generously grease both sides with shortening, sift flour over molds. Set aside on baking sheet.

•  Combine cake mix, vanilla pudding mix, sour cream, vegetable oil and eggs in large bowl. Use hand mixer on low speed until combined. Beat on medium speed for 3-4 minutes until thick.

•  Pour batter in bottom mold (face side without vent hole) until just under edge.

•  Place back/vented part of mold on top of filled half, nestling halves together all the way around.

•  Tie string around neck of mold.

•  Bake 55 minutes. Insert toothpick into vent hole to ensure doneness.

•  Cool cake in mold 5 minutes. Remove top mold, cool 10-15 minutes.

•  Remove cake from mold by flipping it over onto baking sheet, rest on back of lamb. Cool completely.

•  Trim any rough bits, even out bottom of cake, and stand it up.

•  Frost and decorate as desired.