Chocolate Lamb Cake

Recipe & photo thanks to Nordic Ware!

Ingredients:

- 1/2 cup butter or margarine

- 1 tsp vanilla

- 1 cup sugar

- 2 eggs

- 2 cups sifted all-purpose flour

- 1 tsp baking soda

- 1 1/2 tsp baking powder

- 3/4 cup buttermilk

- 2 squares unsweetened chocolate, melted

Instructions:

Preheat oven to 375 degrees.

Generously grease the inside of molds (top and bottom half) with solid vegetable shortening or butter.

Dust with cocoa powder or use baking spray.

In a mixing bowl, cream together butter, sugar, vanilla, and eggs, beating until light and fluffy.

Sift together dry ingredients and add to the creamed mixture alternately with buttermilk.

Add melted chocolate and beat for two minutes.

Pour the prepared batter into the bottom half of the mold, approximately 3 cups (the bottom half is the face of the lamb).

Place the top mold (back of the lamb) on top, interlocking the seams. IMPORTANT: make sure the half with the vent hole is on top to permit steam to escape.

Place the mold on a cookie sheet and bake for 45-55 minutes or until a toothpick inserted comes out clean.

Let the cake cool for 5-10 minutes. Turn the mold before standing it in an upright position. Trim the bottom of the cake if the surface is not flat.

Use frosting as desired to decorate and help keep the cake upright. For best results, cool the cake in the refrigerator or freezer before frosting. This makes a firmer surface for icing.

When ready, place a dab of frosting on the serving plate and stand the mold in an upright position. Frost the cake and use other desired decorations.