Chocolate Lamb or Bunny Cake by janiebakes

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Chocolate Lamb or Bunny Cake
Submitted by janiebakes on March 16, 2010 at 1:49 pm

DESCRIPTION
Chocolate Lamb or Bunny Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Preheat oven to 375 degrees

Generously grease inside of molds ( top and bottom halves) with a solid unsalted shortening such as Crisco or Spry.Dust with flour. Pour prepared batter in the bottom half of the mold. ( approx. 3 cups) Place the top of the mold over the bottom half, interlocking seams. Top half is the one with vent hole to let steam escape. Place mold on cookie sheet and bake at 375 for 45 to 55 minutes or until cake tests done. Test with a toothpick through the vent hole. Remove mold from oven. Cool 5 minutes. Turn mold over and carefully remove bottom half of mold. Completely cool cake in top half of mold before standing in upright position.

Trim bottom of cake if surface is not flat. Place a dab of icing on plate and stand mold in upright position. Frost with fluffy icing and decorate with jelly beans, cherries, chocolate chips for eyes and nose.

1/2 cup butter or margarine
1 cup sugar
1 tsp vanilla
2 eggs
2 cups sifted AP flour
1 1/2 tsp baking powder
1 tsp baking soda
3/4 cup buttermilk
2 squares unsweetened chocolate, melted

In mixing bowl cream together shortening, sugar, vanilla and eggs, beating until light and fluffy. Sift together dry ingredients and add to creamed mixture alternating with buttermilk. Add melted chocolate and beat for two minutes. Place batter in prepared mold. Bake as directed.

Though this recipe doesn't call for it, Joy of Cooking recommends tying the two halves together with string before baking.

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