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Easter Lamb Cake II Recipe

Ingredients

2 (18 ounce) packages yellow cake mix

1 (3.3 ounce) package instant vanilla pudding mix

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container frozen whipped topping, thawed

1 (16 ounce) can sweetened condensed milk

1 (16 ounce) can frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

2 eggs

1 (16 ounce) can white frosting

1 (8 ounce) container frozen whipped topping, thawed

Directions

Prepare the cake mix according to package directions for a 9x13 inch pan, using a double boiler or electric mixer. Cool completely.

In a medium bowl, cream together the butter, 1/3 cup sugar and 1/3 cup white wine until smooth. Beat in the egg and 1/2 of the vanilla. Combine the cake mix with the pudding, cream cheese and 1/2 of the whipped topping. Fold in the other 1/2 of the whipped topping, then the remaining whipped topping. Pour the batter evenly over the two layers in the pan.

Frost the cake with the remaining whipped topping, spreading evenly. Place a cake layer on top of the frosted cake and frost the outside of the cake with the remaining frosting.