Lamb Cake

• Grease your lamb mold front and back completely and also dust with flour. Or you can mix together a paste of 2 tablespoons flour and 1 tablespoon shortening and use that to grease the cake pan.
• Preheat oven to 375 degrees.
• Combine flour, baking powder, and salt in a small bowl. Set aside.
• Cream butter and add sugar slowly, until batter is smooth.
• Add eggs, one at a time. Then add vanilla.
• Add flour mixture and milk, alternately. Do this until well-combined.
• Place face half of the lamb mold on the cookie sheet and fill the batter to the top. Be careful to fill the nose and ears! Lay one toothpick in the batter of each ear. This adds stability.
• Place the back mold on top of face mold and tie two pieces together with kitchen string.
• Bake for 45 minutes.
• After baking, let the lamb cake cool for at least 15 minutes before you take it out of the pan.