Kitty Litter Cake


This is for people, not pets...


1 Spice or German Chocolate Cake Mix
1 White Cake Mix
1 pkg. White Sandwich Cookies
1 large pkg. Vanilla Instant Pudding Mix
Green Food Coloring
12 small Tootsie Rolls
1 new Kitty Litter Box
1 new Kitty Litter Box Liner
1 new Pooper Scooper

Prepare cake mixes and bake according to directions (any size pans)
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup (**see below). When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding mix with the cake and 'feel' it, you don't want it soggy, just moist: gently combine.

Line new, clean little box. Put mixture into litter box. Put three unwrapped tootsie rolls into a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter.

Heat remaining Tootsie rolls, 3 at a time, in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Spread 5 of the remaining Tootsie rolls over the top: take one and heat until pliable. Hang it over the side of the kitty little box, sprinkling it lightly with cookie crumbs.

Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.



***NOTE*** One way that my Mom and I found to make it easier: Instead of crumbling the cookies in a blender, we put them in a plastic baggie and then crumbled them by pounding the baggie with a mallet. That way you don't get the blender all icky and have to keep cleaning it. When the baggie gets too yucky you just replace it with another one.

Recipe thanks to....Carina Jacobs.