CREAM
                  1 8 OUNCE CREAM CHEESE
                  1 STICK BUTTER
                  1 CUP SUGAR
BEAT IN ONE AT A TIME 4 WHOLE EGGS
BLEND IN 1 TSP VANILLA
                    2 CUPS FLOUR
                    1 1/2 TSP BAKING POWDER

GREASE (ESPECIALLY THE NOSE) BOTH SIDES OF LAMB MOLD. DUST WITH FLOUR.
PLACE CAKE BATTER INTO THE HALF OF MOLD THAT HAS THE NOSE. BE SURE EARS AND NOSE ARE FILLED WITH BATTER. FINISH FILLING THIS HALF ONLY WITH BATTER. PLACE TOP ON MOLD
BAKE NOSE SIDE DOWN FOR 1 HOUR AT 350
FROST AND DECORATE. RECOMMENDED FROSTING IS FRENCH CREAM FROSTING