Dirt Cake with Worms Recipe I
Ingredients:
1 pack of Oreos (20 oz.)
1 cool whip (8 oz.)
3 c of milk
1 pack of cream cheese (8 oz.)
2 small-sized packs of instant pudding (vanilla)
Instructions:
Remove Oreo filling. Put cookies in an electric blender. Set in medium speed and crush cookies.
Mix together whip (cooled) and cream cheese on a different mixing bowl. Blend in pudding & milk.
Arrange alternate layers of crumbled oreos, prepared mixture, then another crumb layer on small rectangular dish. You can top w/ gummy worms if desired.
>> Dirt Cake with Worms Recipe I
Halloween Ginger Spice Cake Recipe
Ingredients:
2 c of molasses (dark)
1/4 c of strong coffee (brewed)
1/2 tsp os salt
1 tsp of powdered cloves
4 tsps of powdered ginger
2 tsps grated fresh nutmeg
1 tsp of powdered all-spice
4 tsps of powdered cinnamon
2 tsps of powdered mace
1.5 tsps of baking soda
1/2 c of dark-brown sugar
4 tarts of medium-sized apples (Granny Smith)
2 c of sour cream
2 pcs of eggs (large)
1/2 c of semi-sweet choco chips
1 c of butter (unsalted) + 2 Tbsps; kept in room temp
4 & 3/4 c of flour (cake)
Instructions:
Prepare oven. Heat at three hundred fifty degrees Fahrenheit. Lightly grease 13×9x2″ pan.
Mix together butter, coffee and molasses in mid-sized saucepan then boil at mid-heat and stir. Once mixture boils, take away from fire. Pour mixture over large mixing bowl then cool.
Sift salt, flour, baking soda and flour. Skin apples and slice into halves, then cut w/ even thickness (at least 1/4 inch). Arrange apples in pan, w/ one slice overlapping slightly the other. Dust with dark-brown sugar.
In separate bowl, whisk 2 eggs to molasses mix. Add in dry sifted ingredients, then blend quickly. Add sour cream, then fold choco chips in. Pour batter on arranged sliced apples.
Bake ’til it rises softly when tapped in middle or ’til inserted stick is clean when pulled out (at least fifty-five minutes). Take pan away from oven then cool on racks.
Slice cake before turning pan over, so apples are exposed.
>> Halloween Ginger Spice Cake Recipe
Chocolate Custard Devil’s Food Cake Recipe
Ingredients:
3 oz of chocolate (unsweetened)
1/2 c of shortening
2 yolks of egg, beaten
1 pc of egg; beaten
1 & 2/3 c of sugar
1.5 c of milk
1/4 tsp of salt
2 c of flour (cake)
1 tsp of baking soda
For the Frosting:
2 Tbsp of butter
1/4 c of water
1/2 tsp of vanilla
2 c of sugar (powdered)
2 ozs of chocolate (unsweetened); melted
Instructions:
Sift together, the flour, salt and baking soda then set aside. Mix together 1/2 c of the milk, 2/3 c of the sugar, 1 egg as well as the chocolate.
Stir the mixture over a stove, at low flame. Cook ’til mixture thickens then let it cool.
Melt the shortening with the what is left of the sugar then put in the yolks of egg, beat ’til well blended. Alternately put in the flour mixture with vanilla as well as milk (1 cup).
Blend in the chocolate mixture. Put in 8″ layer baking pans (2) and bake for 25-30 mins. at 350 degrees F.
To create the frosting, mix the butter and water under low flame, put chocolate and the vanilla then add the powdered sugar. Mix very well to spreading texture.
>> Chocolate Custard Devil’s Food Cake Recipe
Pumpkin Marble Cheesecake Recipe
Ingredients:
1 1/2 c of gingersnap crumbs
1/3 c of melted margarine
1/2 c of pecans; minced
16 oz of softened cream cheese
3/4 c of sugar (white)
1 tsp of vanilla extract
3 pcs of eggs (fresh)
1 c of pumpkin
1/4 tsp of nutmeg (ground)
3/4 tsp of cinnamon (ground)
Instructions:
Combine the margarine, crumbs, and pecans. Transfer onto a 9 inch (cheesecake) pan and press firmly onto the base and sides . Bake for ten mins (350 degrees F).
Combine the cream cheese, (1/2 cup) sugar, and vanilla. Beat using a mixer till it becomes smooth then add the eggs, beating them individually. Save one cup of the batter then place inside the refrigerator.
Continue beating the batter, add the rest of the sugar, spices, and pumpkin; mix them well. Pour the two types of batters alternately on the crust. Run a thin rod through the batters to get a marble design.
Place inside the oven and bake for fifty-five mins (350 degrees F).
>> Pumpkin Marble Cheesecake Recipe
Halloween Marble Cake Recipe
Ingredients:
4 small cans of frosting
Pastry bags with tips
Flour
Food color
2 cake ready-mix boxes
Water
Oil
Instructions:
Follow indicated directions stated on box for the cake. Prepare oven. Heat to about 350 deg. Fahrenheit. Flour and grease bake pan.
Transfer batter to the pan. Bake it for thirty-five minutes. Then cool for two hours.
Prepare pastry bag w/ tips and frosting. Place white frosting inside small bowls then drop with food color. Mix then use this to design the cake. Refrigerate ’til ready to be served.
>> Halloween Marble Cake Recipe
Halloween Pumpkin Cake Recipe
Ingredients:
2 packs of cake ready-mix
Orange and black food color (paste)
1 cake roll snack (Hostess Ho-Ho)
2 medium cans of frosting (white)
Instructions:
Bake 2 cakes following package instructions using Bundt pans.
Reserve half-cup of frosting and have it colored w/ black coloring. Put orange food color to remaining frosting.
Turn over one cake, w/ round edge at bottom-part, into plate. Cover top with frosting. Put the other cake w/ flat side down over the other cake. Cover the whole cake w/ orange-colored frosting. Create vertical strokes for it to look like pumpkin.
Have the cake roll inserted in center the cake top as stem. Draw nose, eyes, mouth parts using black-colored frosting.
>> Halloween Pumpkin Cake Recipe
Pumpkin Pie Dump Cake Recipe
Ingredients:
15 oz of pumpkin (canned)
12 oz of milk (evaporated, nonfat)
4 pcs of eggs (fresh)
1 c of sugar (white)
1 tsp of nutmeg (ground)
1 tsp of ginger (ground)
1 tsp of cloves (ground)
2 tsps of cinnamon (ground)
1 pkg of cake mix (yellow, 18 1/4 oz)
1/2 c of butter; melted
1 c of pecans; chopped
1/2 tsp of salt
Instructions:
Preheat oven at 350 degrees F. Grease a 9×13 inch pan and dust with little flour.
Combine sugar, nutmeg, salt, pumpkin, ginger, cinnamon, and cloves inside a mixing bowl. Afterward, whisk thoroughly then add milk. Add eggs, beat them individually. Incorporate well.
Transfer pumpkin batter onto the pan. Pour over (yellow) cake mixture and sprinkle pecans on top. Spread the (melted) butter onto the surface and place the pan inside the preheated oven.
Bake for fifty-five mins till its edges turn slightly brown.
>> Pumpkin Pie Dump Cake Recipe
Gummy Worm Cake Recipe
Ingredients:
1 pack of Oreos
Choco frosting
1 pack choco cake ready-mix
2 packs gummy worms
Instructions:
Follow package instructions in making cake. Spread generously frosting all over your cake.
Pound one-half of cookie pack using a sturdy spoon. It must appear like fine garden soil. Sprinkle this on top of cake with frosting then top with gummy worms.
Place some worms on side as if they’re crawling away from your cake. Sprinkle top with finely-crushed cookies.
>> Gummy Worm Cake Recipe
Pumpkin Shaped Cake Recipe
Ingredients:
2 pkgs of Bundt cake mix
4 tubs of vanilla frosting
Orange food coloring
Green food coloring
Candies (gum drops, M&M’s chocolate, etc.)
Instructions:
Prepare the cake mix as stated inside the package instructions. Bake them in a (fluted tube) pans.
Beat the frostings in a bowl with a mixer until it becomes fluffy and light. Save 1/2 cup of frosting and color it with green. Mix orange coloring in the remaining frosting.
Place 1 cake above the platter, with flat surface facing up. Place the other cake over it (inverted) and line its ridges, forming it like the pumpkin.
Spread (orange) frosting on pumpkin-shaped cake, covering it completely. Place candies for the nose, mouth, and eyes. Use the (green) frosting for the stem.
>> Pumpkin Shaped Cake Recipe
Pumpkin Spice Cake with Orange Sauce Recipe
Ingredients:
1/2 c of softened butter (or margarine)
3/4 c of sugar (white)
2 pcs of eggs (large)
3/4 c of cooked mashed pumpkin
1/2 tsp of pumpkin pie spice
1.5 c of flour (all-purpose); sifted
1.5 tsp of Calumet (baking powder)
1/4 tsp of salt
1 tsp of vanilla
Confectioner’s sugar; sifted
Strips of orange zests
For the Sauce:
1 Tbsp of cornstarch
1/3 c of sugar (light brown)
1.5 c of orange juice (freshly-squeezed)
1 tsp of lemon juice (freshly-squeezed)
Instructions:
Grease and flour a 9 inch round cake pan.
Beat the butter inside a bowl with a mixer till it becomes creamy. Slowly add the sugar, beat them individually. Add vanilla and pumpkin; stir well.
Combine together flour, baking powder, salt, and spice then add onto the sugar mix. Beat gently until well blended.
Transfer the mixture onto the pan. Bake for twenty minutes at 350 degrees F. Let the cake cool inside the pan for ten minutes before removing it from the pan. Let the cake cool completely.
Place (paper) doily on the cake and sift confectioner over it. Take out the doily then serve it with sauce and garnish with zests.
To make the sauce, combine cornstarch, sugar, and the juices inside a saucepan; whisk thoroughly and place above moderate heat. Whisk continuously until it boils, or about a minute.
>> Pumpkin Spice Cake with Orange Sauce Recipe
Ant Hill Cake Recipe
Ingredients:
30 pcs of cookies (Oreo)
13 oz pkg of chocolate patties (peppermint)
4 c of ice cream (vanilla)
20 pcs of wafers (vanilla)
10 pcs of chocolate-covered almonds
10 pcs of chocolate-covered caramels (round)
1 pc of icing gel tube (black)
For garnish:
Candy corn
Instructions:
To make the base, put the cookies in the processor; process into coarse. Add in chocolate patties; process until coarse.
Grease a 10-inch (springform) pan using a vegetable spray; pour the processed cookies mixture then gently press onto the base and half inch up on sides.
Scoop a spoonful of the ice cream and spread evenly. Cover it with aluminum foil; place inside the freezer for over a night.
To make the anthill, put the wafers inside the processor; blend till smooth. Transfer onto an airtight container or bag till needed; store it (at room temperature).
To assemble the cake, take the rim (of the pan) out then place the cake above a platter. Gradually pour the vanilla crumbs onto the side to make an anthill.
To arrange the ants, use the almond as the body; the caramel as the head then pipe gel for legs and eyes. Garnish the candy.
>> Ant Hill Cake Recipe
Pumpkin Pudding Cake Recipe
Ingredients:
1/2 c of walnuts; chopped
2 c of flour (self-rising)
1/2 tsp of cinnamon (ground)
1/3 c of sugar (white)
1/4 tsp of cloves (ground)
1/2 c of pumpkin (fresh or canned)
1/3 c of vegetable oil (or canola oil)
1 pc of egg
1 c of juice (freshly squeezed orange)
1/2 c of raisins
Instructions:
Preheat the oven at 350 degrees F. Grease a 10 inch pan (bundt) by spraying with a nonstick cooking spray. Spread the walnuts evenly on the bottom of the pan.
Combine sugar, flour, cloves, and cinnamon inside a bowl. Add oil, pumpkin, raisins, juice, and egg; beat thoroughly till it becomes smooth. Transfer the mixture onto the pan.
Place inside the oven and bake for 40-50 mins. Let it cool inside the pan at about twenty mins. Take out the cake from the pan and serve while warm. Top with whip cream.
>> Pumpkin Pudding Cake Recipe
Chocolate Shortcake With Strawberries Recipe
Ingredients:
1 pack of fudge brownies (fat-free, prebaked, 14 oz.)
1 pc of banana
2 c of ice cream (vanilla, Hagen-Daz)
6 Tbsps of syrup (chocolate flavor)
2 c of strawberries (fresh); sliced
3 Tbsps of sugar
Instructions:
Mix together the sugar and strawberries in bowl. Leave mixture 10 mins (room temperature). Prepare the brownies by slicing it 1/2 lengthwise then divide each slice to 3.
Slice and mix the banana with the strawberry. Arrange brownies above separate plates (dessert). Put one scoop of ice cream on the brownie then top it with half a cup of the strawberry and banana mix.
Decorate top with a tablespoon of syrup.
>> Chocolate Shortcake With Strawberries Recipe
Candy Corn Chocolate Cakes Recipe
Ingredients:
2 c of flour (all-purpose)
2 c of sugar
1 c of oil (vegetable)
2 pcs of eggs (large)
1 tsp of salt
1 c of water (hot)
1 c of cocoa
2 tsps of vanilla extract
2 tsps of baking soda
1 c of buttermilk
For Buttercream Frosting:
1 c of margarine or butter, creamed
1 pack of sugar (powdered, 2 lbs)
1 tsp of vanilla extract
1/3 c of milk
Food color (paste, orange)
Food color (paste, yellow)
Instructions:
Using electricity-operated mixer set at medium-set speed, beat and blend 2 c of sugar, 2 c of flour (all-purpose), 1 c of cocoa, 1 c of oil (vegetable), 1 tsp of salt and 2 pcs of eggs (large).
Next, add buttermilk and mix together with baking soda and 1 c water (hot). Stir to become a batter and add vanilla, then pour on 2 pcs of 9″ cakepans, round, floured and greased.
Bake (350 degrees F) for 30-40 minutes, ’til wooden stick inserted through center goes out uncrumbly. Allow to cool on pans above racks for ten minutes. Take away mixture from the pans then let them cool above racks of wire.
To create buttercream frosting, beat with electric-powered mixer the butter ’til fluffy then slowly add sugar powder while beating ’til fluffy and light.
Then, pour milk while beating ’til mixture is of spreading texture. Add vanilla. Add orange color on 1.5 c of frosting then stir the yellow color on 1 & 1/4 c of frosting.
Then freeze the layers (30 mins) and cut layers to become eight wedges. Apply frosting above and on wedges sides, resembling candycorn.
With medium-sized star-pointed tip, use white frost on smaller ends, yellow in the center, then orange frosting unto wider end. Bake for 40 more minutes then freeze (30 mins).
>> Candy Corn Chocolate Cakes Recipe
Pumpkin Caramel Cheesecake Recipe
Ingredients:
For the Crust:
1 1/2 c of gingersnap cookies (ground)
1 1/2 c of pecans; toasted
1/4 c of sugar (brown)
1/4 c of melted butter (unsalted)
For the Filling:
1 2/3 c of sugar (white)
1 1/2 c of pumpkin (canned)
9 Tbsps of whipping cream
1 tsp of cinnamon (ground)
1 tsp of allspice (ground)
4 pcs of eggs (large)
4 Tbsps of caramel sauce
1 c of sour cream
32 oz of cream cheese; softened
Instructions:
Preheat the oven at 350 degrees F.
Place cookies, sugar, and pecans in a food processor; grind. Add butter then blend well. Place the mixture on a 9 inch diameter (springform) pan. Press firmly onto the base and sides.
For the filling, beat the sugar and cream cheese inside a bowl till it becomes light. Save (3/4 cup) of the frosting to be used later; cover it tightly.
Add the pumpkin, (4 tablespoons) whip cream, allspice, and cinnamon onto the bowl; beat thoroughly till blended well. Add the eggs, beating them individually.
Transfer the filling onto the crust. Bake till the cheesecake has puffed and the top has browned, at about an hour and fifteen mins.
Let it cool then remove it from the pan, cover it tightly then place inside the refrigerator overnight.
Get the reserved frosting and let it set (at room temperature) then add the rest of the whip cream (5 tablespoons); stir well. Spread evenly onto the cheesecake.
Drizzle the (caramel) sauce over the frosting and swirl with a spatula. Place the sour cream inside a bag pipe and pipe decoratively over the cheesecake.
>> Pumpkin Caramel Cheesecake Recipe
Skull Cake Recipe
Ingredients:
18 1/4 oz of cake mix (of your choice)
Frosting (chocolate, homemade or purchased)
Frosting (vanilla)
2 pcs of sugar (cubes)
Peppermint flavoring or extract
Candy corn
Instructions:
Make the cake mix as stated inside the package instructions. Bake in a 9×13 inch pan. When done, let it cool. Once cooled, invert and place on a platter. Spread all over the chocolate frosting and let it set.
Use the vanilla frosting to form the skull. Decorate the corn as the teeth and soak the sugar in the extract then place on the cake as eyes. To make it fun, serve with lights off and ignite the cubes.
>> Skull Cake Recipe
Orange Rum Cake Recipe
Ingredients:
4 pcs of eggs (fresh)
2/3 c of sugar (white)
1/8 tsp of salt
1/2 c of flour; sifted
1/4 c of cornstarch
1/2 tsp of orange extract
2 Tbsps of rum
1 c of candied fruits (dried)
1/2 c of orange marmalade
1/2 c of rum
1 Tbsp of butter (unsalted)
1/2 tsp of cinnamon
Instructions:
Preheat the oven at 350 degrees F. Grease and flour a cake mould.
Break the eggs and place the (egg) yolks on one bowl and the (egg) whites on another. Beat together the yolks, salt, and sugar on a bowl until it becomes thick and smooth.
Add orange flavoring, rum, cornstarch, and flour; mix thoroughly. Beat (egg) whites till it becomes stiff. Pour onto the yolk mix. Combine well.
Transfer onto the mold and bake inside the oven for 25 to 25 mins. Take out from heat and let the cake cool slightly for an hour or two. Serve with syrup.
To make the syrup, place the butter on a saucepan. Melt above moderately-high heat then add (dried) fruits. Saute at about half a minute. Add the rum and allow to simmer.
Add marmalade; let the sauce thicken. Add cinnamon. Stir well.
>> Orange Rum Cake Recipe
Halloween Layer Cake Recipe
Ingredients:
1 & 3/4 c of flour (cake)
1 tsp of salt
1/3 c of shortening
3 medium-sized eggwhites
1/3 c butter plus 1 tsp
1.5 Tbsps orange fruit zest
4 c icing sugar; sifted
2 tsps lemon-flavored drink
1 tsp baking soda
1/4 tsp of salt
4 squares chocolate (unsweetened, 1 oz); melted
1.5 c sugar (white)
1 c of buttermilk
1 tsp lemon fruit zest
1 eggyolk
1 Tbsp orange-flavored juice
Instructions:
Prepare oven. Heat to three hundred fifty degrees Fahrenheit. Line two 9-inch round shaped cake pans w/ parchment papers. Sift salt, sugar, baking soda and flour together.
Beat the shortening ’til fluffy and light. Add in sifted ingredients. Mix 3/4 c buttermilk then blend ’til flour becomes dampened. Beat using electronic mixer at once.
Add in chocolate (melted), rest of the buttermilk andeggwhites. Beat carefully then pour over lined pans.Oven at three hundred fifty degrees Fahrenheit.
Once cake has cooled, spread middle layer, sides and top w/ orange-colored frosting.
Make marks on frosting w/ Halloween bats and cats . Melt a square of chocolate w/ a teaspoon of butter. Brush in outlines w/ choco mixture.
For Golden-Orange Frosting:
Beat orange & lemon fruit rind, salt & butter. Add eggyolk then mix. Add icing sugar, orange and lemon-flavored juice alternately, beating after an addition.
>> Halloween Layer Cake Recipe
Dirt Cake with Worms Recipe II
Ingredients:
A flower pot
A bunch of fake flowers
3 pcs gummy worms
1 trowel
16 ounces of Oreos
8 ounces of softened cream cheese
1 teaspoon of vanilla
3 c of milk
1/2 c of softened butter
1 c of icing sugar
2 packs of instant pudding (Chocolate-fudge)
12 ounces of topping; whipped and thawed
Instructions:
Pound cookies finely for it to look like soil. Once done, set it aside.
In a separate bowl, combine softened margarine and butter, sugar, vanilla and cream cheese ’til a fluffy and smooth consistency is achieved. Set it aside.
Pour in milk to pudding ready-mix. Blend well. Fold topping (whipped) into the mixture. Carefully combine pudding and cream cheese mixtures. Fold well.
In a rectangular pan, press 1/3 portion of crumbs at the bottom part. Layer with half of mixture of pudding, another 1/3 portion of crumbs, remaining pudding then top of with crumbs.
Place inside the refrigerator ten to twelve hours prior to serving. You may decorate it w/ flowers by creating a hole in some portions w/ your trowel before you serve.
>> Dirt Cake with Worms Recipe II
Popcorn Cake Recipe
Ingredients:
Popped popcorn (unsalted)
1 pkg of marshmallows (miniature)
1 c of M & M’s
1 c of roasted nuts (dry)
1/2 c of oleo
Instructions:
Melt oleo and marshmallows in a saucepan. Combine popcorn, nuts, and M&M’s inside a bowl. Pour the melted mixture over the mixed popcorn. Mix thoroughly with your greased hand.
Grease a (bundt) pan. Pour the mixture onto it then press firmly. Allow to stand overnight or a day. Cut using an (electric) knife.
>> Popcorn Cake Recipe
Witches Brew Cake Recipe
Ingredients:
Cookie spiders
Assorted candies (Halloween sprinkles)
4 pc of licorice (16 inches); braided
1/4 c of syrup (chocolate)
2 c of cream; whipped
2 tsps of cinnamon powder
3 whole eggs
1 c of pumpkin (solid chunks in can)
1 c of water
1 pack cake mix (yellow, sponge & 18.25 ozs)
22 pcs of chocolate sandwiches (Halloween cookies)
Instructions:
Preset oven (350 degrees F). Chop up cookies roughly then set them aside.
Combine one pack of the cake sponge mix, then water, pumpkins, followed by cinnamon. Whisk in the eggs. Beat evenly for two minutes.
Add in the cookies. Place batter onto prepared round pan with tube in the center. Pop in the oven forty five minutes ’till a skewer inserted inside the middle turns out without any cake mixture.
Place on a rack and let it cool. When cooled ice whipped cream all over cake. Insert licorice candy on one side for the handle. Sprinkle candies on top. Garnish with the cookie-spiders.
For the cookie spider, insert black licorice candy on sides of cookie sandwiches to make it look like spider legs. Use as decor for the Witches’ Brew Cake
>> Witches Brew Cake Recipe
Haunted Souse Cake Recipe
(For adults only)
Ingredients:
1 pack of cake mix (Orange Supreme)
1 pack of pudding (vanilla, instant)
4 pcs of eggs
1/4 c of liqueur (Galliano)
1/2 c of orange juice
1/2 c of oil
3/4 c of vodka
Instructions:
Preheat the oven (350 degrees F). Grease lightly then flour 10″ pan (springform). Combine all ingredients in mixer ’til well-blended.
Transfer into pan then bake (50 minutes) and let it cool above a wire rack (25 minutes) prior to removal from pan. Use frosting (orange cream cheese) to decorate similar to jack-o-lantern.
>> Haunted Souse Cake Recipe
No-Bake Graveyard Cake Recipe
Ingredients:
2 pkgs of Pudding Mix (Chocolate, Instant)
3.5 c of milk
16 oz of sandwich cookies (chocolate)
2 pcs of whipped topping tubs (8 oz)
1 pkg of cookies (Milano)
Gummy Worm Candies
Instructions:
Place the sandwich cookies inside a ziploc bag then crush them.
Prepare the pudding according to its package instructions, and use milk on the batter. Let it stand for five mins. Add one whipped topping tub and half the (crushed) cookies.
Transfer the batter onto a 13×9-inch pan. Spread over remaining (crushed)cookies. Place inside the refrigerator for an hour. Arrange cookies (Milano) to form gravestones.
>> No-Bake Graveyard Cake Recipe
Kitty Litter Cake Recipe
Ingredients:
1 pack of cake mix (German or spice chocolate)
1 pack of cake mix (white)
1 pack of cookies (White Sandwich)
1 pack of pudding mix (vanilla, large, instant)
Food color (green)
12 pcs of Tootsie Rolls (small)
1 box for kitty litter (new)
1 liner for kitty litter box (new)
1 pc of pooper scooper (new)
Instructions:
Prepare then bake cakes as per package directions and make pudding then chill ’til ready for assembly.
Crumble cookies (small batches) using blender, scraping often. Add green coloring on 1/4 c of crumbs then mix. You can also shake it inside the jar.
Allow cakes to cool (room temperature) and crumble them in bowl. Combine with remaining crumbs of cookies and sufficient amount of pudding until it is moist but not soggy.
Prepare litter box with liner and put the mixture on it. Microwave three Tootsie rolls (unwrapped) ’til pliable and soft. Curve and shape like poop.
Repeat on three more then bury them inside mixture. Afterward, sprinkle top with more crumbs; then scatter green ones lightly on top to act like chlorophyll on litter.
Microwave three additional Tootsie rolls ’til nearly melted. Add them above cake, sprinkled with crumbs. Do this to 5 additional Tootsie rolls and hang one (pliable one) on kitty box, sprinkled with crumbs.
Lay some newspapers underneath the litter box and spread a bit of crumbs on it. Then serve this with pooper scooper (a newly bought one) so that it will look more realistic.
>> Kitty Litter Cake Recipe