Lamb Cake for Easter

Lamb Cake for Easter
1 box (16 ounces) pound cake mix
1/2 teaspoon almond extract
1/2 cup sour cream
2 eggs
1/4 cup milk
Frosting
2 sticks butter or margarine
1 pound confectioners' sugar
1 tablespoon milk
1-2 teaspoons vanilla
Decorative items
1 bag coconut
1 purple jellybean
1 pink jellybean
1 piece of thin licorice whip
Curling ribbon for a bow
Preheat oven to 350 degrees. Grease well a lamb-shaped cake mold.
In a mixing bowl combine cake mix, almond extract, sour cream, eggs and milk. Beat on low just until blended, then beat on high for 4 minutes. Pour batter into prepared pan. Lay two toothpicks across the neck area, pressing lightly into the batter to add strength to the neck.
Bake for 55-60 minutes, or until top springs back when lightly touched. (The sour cream makes the batter thicker and it may take a little longer to bake.) Remove cake from mold and cool on wire rack.
To prepare frosting: Combine butter, sugar, milk and vanilla in a mixing bowl and beat 1 minute on high until it is smooth and fluffy.
To decorate: Place cake on serving platter and frost. Put cake in refrigerator until frosting sets, about 1 hour. Decorate by sprinkling lamb with coconut, reserving 1 cup. Cut a purple jelly bean in half for the eyes. And use half a pink jellybean for the nose. Cut a string of licorice for the mouth. Tie a piece of curling ribbon around the neck of the lamb.
Place reserved coconut in bowl and tint it with green food coloring. Sprinkle green coconut around lamb for grass.
Serves 12.
Nutrition values per serving: 591 calories, 33 g fat, 72 g carbohydrates, 1 g fiber, 5 g protein, 103 mg cholesterol, 209 mg sodium.