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.
