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Cream Cheese Pound Lamb Cake

Submitted by: Mary on 03/30/2003
6351 views
2.61 avg rating
334 votes
 
 
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Ingredients

8 ozs Cream cheese

3/4 lb Butter

6 Eggs


1 t Vanilla

3 C Splenda

3 C Almond flour

Directions

Let cream cheese, eggs, and butter come to room temperature.



Cream butter and cream cheese thoroughly.



Add eggs, one at a time, and mix well after each addition.



Add vanilla.



Sift almond flour and Splenda together adn add a small amout at a time to the creamed mixture.



Spray both halves of your large lamb cake pan with Pam and dust with almond flour.



Spread dough into the pans and bake 1 1/2 hours at 325 F degrees or until tester comes out lean.



Cool cake until completely cool.



Frost with Carolina Cream Cheese frosting.



CAROLINA CREAM CHEESE FROSTING:



8 ozs Cream cheese



2/3 C Splenda



1 t Vanilla extract



1 t Almond or peach extract



2 C Heavy cream



Use an electric mixer on medium high speed to whip the cream cheese until smooth.



Reduce the speed and stir in the sweetner and extracts until the mixture is smooth and well blended.



With the mixer on low speed, add half of the cream. Use a rubber spatula to remove any unmixed cream cheese from the bottom of the bowl.



When the mixture is smooth, gradually add the rest of the whipping cream. Increase speed to high and whip until stiff.



Use immediately for the best decorating texture.



Decorate lamb cake with frosting and use sugar free candies for eyes and nose. You can make some frosting flowers with a decorating tip for presentation.

Servings

10

Calories

5

Time to prepare

1 hour

Difficulty

Average
 

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