You’ll be the talk of the small-fry set if

You’ll be the talk of the small-fry set if your next children’s party in eludes this snowy little coconut Iamb cake. And don’t think the grownups won’t love it, too! Housewares departments in any store carry the lamb mold. Then, with two packages of instant white cake mix and plenty of tender, shredded coconut, a lamb cake is no trick at all.

Hour to Do It

Turn 1 package white cake mix into bowl. Add 2 egg yolks and Vs cup milk. Blend, then beat 2 minutes. Add % cup milk. Blend, then beat 1 minute longer. ( Beat cake vigorously by hand or at a low speed of electric mixer.)

Pour batter into face half of well-greased lamb mold. Be sure some batter is placed in each ear. (Top left) Cover with back of mold and wire mold together. (Lower left) Place mold face-down on baking sheet, and bake in hot oven (450° F.) 15 minutes.

Meanwhile prepare second package of white cake mix as directed on package. Turn batter into 13x9x2-inch pan, which has been lined on bottom with paper.

After lamb cake has baked 15 minutes in hot oven, reduce heat to 350° F., place second cake in oven, and bake both cakes 35 minutes longer.

Remove cakes from oven and open mold, removing back of mold first. Allow lamb to cool in face of mold about 5 minutes. Loosen cake from sides of mold and remove carefully. (Top right) Stand lamb cake on cake rack until cool. Cool other cake in pan on cake rack for 5 minutes, then loosen from sides with spatula, turn out, remove paper, and turn right-side up on rack to cool.

Frost oblong cake with Seven Minute Frosting. Tint Ms cup coconut a delicate green and sprinkle on top to represent grass. Then frost lamb cake with remaining Seven Minute Frosting and cover with untinted coconut. Use raisins for eyes and n<^e and a slicejjf jnaraschino cherry for mouth. Place lamb on center of cake base, as pictured abt/ve.