"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lamb Cake Recipe Recipe

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This recipe for Lamb Cake Recipe, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gail Hagen

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sifted flour
2 1/2 tsp baking powder
3/4 teaspoon salt
1 cup sugar
1/2 cup vegetable shortening
1 teaspoon vanilla
3/4 cup milk
3 egg whites, stiffly beaten

Directions:
Directions:
Sift dry ingredients together. Cream shortening. Mix in dry ingredients. Add vanilla to milk and stir into mixture. Beat with electric beater 2 minutes. Fold in beaten egg whites gently, but thoroughly. Grease lamb mold heavily, especially face, then flour. Turn batter into top part. Insert a toothpick in nose and place two others across each ear. Put bottom half of mold in place, making sure edges lock. Place on cookie sheet face side down and bake at 375 degrees 50-60 minutes. Cool slightly before pulling mold halves apart carefully and removing cake. Cake must be removed from mold while warm. Frost with Seven Minute Icing, sprinkle with flaked coconut and cut jelly beans in half for eyes and nose and a strip for the mouth. Decorate with jelly beans around neck.
Seven Minute Frosting
This is a fluffy white icing that never fails.

2 egg whites
1 1/2 cups sugar
5 Tablespoons cold water
1/4 teaspoon cream of tartar
1 1/2 teaspoons light corn syrup
1 1/4 vanilla extract
Place in the top of a double boiler and beat until thoroughly blended egg whites, sugar, cold water, cream of tartar, and light corn syrup. Put these ingredients over rapidly boiling water. Beat constantly with mixer 7 minutes. Remove the frosting from heat.Add vanilla and continue beating until the frosting is of the right consistency to spread.

 

 

 

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