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Red velvet cake in a mold

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I make a cake every year for Easter in a lamb shaped mold. This year I've decided to stray from my delicious pound cake recipe and go for the surprise factor instead.

All the recipes I've seen for Red Velvet Cake so far warn about over baking. The mold I use does not have a hole for a tester. Any ideas on timing or how to judge when the cake is done?

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