Easy Lamb Cake

Top our Easy Lamb Cake with Jet-Puffed Marshmallows to make the face of the lamb and make the ears by dipping two marshmallow halves in colored sugar!

Prep: 20 min | Bake: 1 hr 8 min | Yield: 16 servings

Ingredients

1 (2 layer size) box yellow cake mix
1 (3 ounce) box Jell-O Cherry Flavor Gelatin
1 (8 ounce) container Cool Whip Whipped Topping, thawed
15 Jet-Puffed Marshmallows, cut in half
1/4 teaspoon pink colored sugar
1 pink jelly bean
1 teaspoon black decorating gel

Instructions

Heat oven to 350 degrees F. Cover bottoms of 2 (9 inch) round pans with parchment; spray with cooking spray.
Prepare cake batter as directed on package. Stir in dry gelatin mix; pour into prepared pans.
Bake for 25 to 28 minutes or until a wooden pick inserted in centers comes out clean. Cool cakes in pans for 15 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
Place 1 cake layer on serving plate; spread top with 1 cup Cool Whip. Cover with remaining cake layer. Frost top and side of cake with remaining Cool Whip.
Press cut sides of 2 marshmallow halves in colored sugar; gently press into Cool Whip on cake as shown in photo for the lamb's ears. Decorate cake with jelly bean, decorating gel and remaining marshmallows as shown.

Notes

How to Store: Keep frosted cake refrigerated.

How to Easily Cut the Marshmallows: Use kitchen shears to cut the marshmallows in half.

Nutrition

Per serving: Calories 240

% Daily Value* Total Fat 9g 12% Saturated Fat 4g 20% Trans Fat 0g Cholesterol 35mg 12%Sodium 250mg 11% Total Carbohydrates 37g 13% Dietary Fiber 0g 0% Sugars 27g 54%Protein 3g 6% Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company