Easy Lamb Cake

Name: Easy Lamb Cake
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 1 pkg. (85 g) Jell-O Cherry Jelly Powder; 3 cups thawed Cool Whip Whipped Topping; 15 Jet-Puffed Marshmallows, cut in half; 1/4 tsp. pink coloured sugar; 1 pink jelly bean; 1 tsp. black decorating gel

7 ingredients

14 steps

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (85 g) Jell-O Cherry Jelly Powder
3 cups thawed Cool Whip Whipped Topping
15 Jet-Puffed Marshmallows, cut in half
1/4 tsp. pink coloured sugar
1 pink jelly bean
1 tsp. black decorating gel

Directions

1

Heat oven to 350F.
2

Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray.
3

Prepare cake batter as directed on package.
4

Stir in dry jelly powder; pour into prepared pans.
5

Bake 25 to 28 min.
6

or until toothpick inserted in centres comes out clean.
7

Cool cakes in pans 15 min.
8

Invert onto wire racks; gently remove pans.
9

Cool cakes completely.
10

Place 1 cake layer on serving plate; spread top with 1 cup Cool Whip.
11

Cover with remaining cake layer.
12

Frost top and side of cake with remaining Cool Whip.
13

Press cut sides of 2 marshmallow halves in coloured sugar; gently press into Cool Whip on cake as shown in photo for the lamb's ears.
14

Decorate cake with jelly bean, decorating gel and remaining marshmallows as shown.