Kitty Litter Cake

"Great Halloween cake! You'll need a new kitty litter box, box liner and litter scoop as props to get the full effect with this cake!"

Ingredients:

Original recipe makes 20 servings  

 

1 (18.25 ounce) package German chocolate cake mix 

1 (18.25 ounce) package white cake mix 

2 (3.5 ounce) packages instant vanilla pudding mix  

1 (12 ounce) package vanilla sandwich cookies  

3 drops green food coloring  

1 (12 ounce) package tootsie rolls

Directions:

1. Prepare cake mixes and bake according to package directions (any size pan).
2. Prepare pudding according to package directions and chill until ready to assemble.
3. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
4. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy.
5. Line kitty litter box with the kitty litter liner. Put cake mixture into box.
6. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
7. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.

Source: allrecipes.com

Butterfly Cake

Ingredients:

• 1 package Classic Yellow Cake Mix
• 1 cup water
• ⅓ cup Vegetable Oil
• 3 large eggs
• 1 can Frosting Creations Frosting Starter
• 1 packet Frosting Creations Strawberry Shortcake Flavor Mix
• 1 can Classic Creamy Vanilla Frosting
• mint cream filled chocolate cookies
• black licorice
• jelly beans
• rainbow ribbon sour candy

Directions:

1. Preheat oven to 350°F. 325°F for Dark Coated Pans. Grease and flour 2 8” cake pan.
2. Prepare yellow cake mix and pour cake batter into the prepared pans and bake.
3. Bake for 26-31 minutes. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
4. Cut one 8" cake in half and then cut the side panel of the Duncan Hines box to use as a template.
5. Place the Side Panel template in the center of the cake and perpendicular to the cut in the cake. Mark the cake at this point.
6. While holding the template score the cake on the opposite side of the template at the cake outer edge.
7. Remove the template and cut from the outer edge to the mark made in the center. These cuts will be off centered wedges that form the butterfly’s wings.
8. Pick one cake side and place the curved edges touching so the flat cut center is now on the outside.
9. Separate the wedges and the shape of the butterfly becomes apparent.
10. Frost the cake with your frosting creations strawberry shortcake flavor mix.
11. Outline the wings of the butterfly with vanilla frosting using a sandwich bag with a ¼ inch hole cut in the corner.
12. Decorate with cream filled cookies separated and jelly beans place black licorice in the center to form the body and finish with rainbow ribbon candy for the butterfly’s antennae.

Source:  duncanhines.com