Lamb Cake
1 pkg. (2-layer size) yellow cake mix
3-oz pkg cherry-flavored gelatin
8-oz tub frozen whipped topping, thawed
15 marshmallows, cut in half
1/4 ts. pink colored sugar
1 pink jelly bean
1 tsp. black decorating gel
Heat oven to 350.
Cover bottoms of 2 9-in 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 25 to 28 min or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Invert onto wire racks. Gently remove pans. Cool cakes completely.
Place 1 cake layer on serving plate. Spread top with 1 cup defrosted whipped topping. Cover with remaining cake layer. Frost top and side of cake with remaining defrosted whipped topping.
Press cut sides of 2 marshmallow halves in colored sugar. Gently press into whipped topping on cake for the lamb's ears. Decorate cake with jelly bean, decorating gel and remaining marshmallows. Serves 16