Well, it’s not as bad as it sounds. You don’t actually eat kitty litter or anything. You just make a cake, of sorts, that resembles kitty litter. And not empty kitty litter, at that. Maybe it should be a hallowe’en recipe, but it’s definitely a great gag cake.

Oh, and no gag kitty litter cakes allowed for our wedding. April fools day or not. :)

Recipe here

From what it seems, there are various cakes in there all mashed together with crunched up cookies, some green pudding, and some warmed up expanded tootsie rolls (need I explain why?). Serve it in a NEW cat litter box with pooper scooper, and the effect comes off nicely.

Best quote:

Bury the rolls decoratively in the cake mixture.

Yum.

Technorati Tags: cats, cake, litter

Makes 12 muffins

1 1/2 cups cake flour (or all purpose)
3/4 cup sugar
1/4 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup lowfat vanilla yogurt
2/3 cup skim milk
1/2 tsp vanilla extract

1. Preheat oven to 400F

2. Spray muffin tins with vegetable oil.

3. Stir all dry ingredients. Sift flour and cocoa if lumpy. Stir in remaining 3 wet ingredients until just combined.

4. Fill muffin tin about 2/3 full each.

5. Bake 15-20 minutes, until toothpick comes out clean.

6. Decorate with icing sugar, if desired.

Makes 12 muffins

2 cups whole wheat pastry flour
1/3 cup brown sugar, lightly packed
1 tbsp baking powder
1 cup mashed ripe banana (2 large)
1/3 cup skim milk
1 tsp vanilla extract
2 egg whites
topping:
1 tbsp brown sugar
1 tbps toasted wheat germ (in toaster oven about 2 mins)

Variations: use Muscovado or Demerara sugar as the topping for a little added flavour.

1. preheat oven to 350F

2. Coat muffin tin with nonstick cooking spray

3. stir topping ingredients to remove all brown sugar lumps. set aside.

4. combine flour, sugar, baking powder and mix well. Add banana, skim milk, vanilla extract, and egg whites. Stir until dry ingredients are just wet (it’s a little tough to stir this one)

5. Fill tins about 3/4 full, sprinkle on topping.

6. Bake for 14-16 mins or until toothpick comes out clean.

7. Remove, sit for 5 minutes, then remove.

Bakers note: don’t skimp on the cocoa. Since it is the main flavour of the cake, get the best one you can find. I used Fry’s.

1/4 cup unsweetened cocoa powder
1/4 cup hot water
1 1/2 cups granulated sugar, divided
3/4 cup cake flour
1/4 tsp salt
12 egg whites (I used the carton version of egg whites)
1 tsp cream of tartar

1. Preheat oven to 350F

2. In medium bowl, combine cocoa and hot water to mix well. Set aside.

3. In a small bowl, combine 3/4 cup sugar, flour, salt. Set aside.

4. Prepare your electric mixer with a large bowl. With the setting on high, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form.

5. While still beating, gradually add remaining sugar until you form stiff peaks.

6. Sift half of the flour mixture over the egg white mixture. Fold gently to combine. Repeat with remaining flour.

7. Stir 1 cup of egg white mixture into cocoa mixture. Gently fold all of this cocoa mixture back to the egg white mixture. Fold until combined.

8. Spoon into ungreased 10″ tube pan . Run a small knife through batter to remove any air pockets.

9. Bake about 50 mins until springy and toothpick inserted near centre comes out clean.

10. Cool the cake by inverting it over a bottle – most tube pans fit nicely over a wine bottle neck. This is crucial for the air circulation around and under the cake.

11. When completely cool, loosen edges of cake with knife and invert to serving plate. If you have a tube pan in 2 pieces, you can loosen the sides, remove the cake, then loosen the bottom quite easily.

12. Garnish and serve. :)

To Serve: garnish with fresh berries, drizzle with a gourmet fruit sauce, and add a nice scoop of vanilla ice cream.

Variations: I am going to eventually try this basic recipe but swap out the cocoa for other flavours such as maple syrup or gingerbread. You can also try a layer cake by cutting this in half and putting a nice thick jam or a nice light icing in the middle.

Recipe adapted from Healthy Meals in Minutes

Helpful hint: Make sure to use good quality real maple syrup.

2 cups whole wheat pastry flour
1 tbsp baking powder
1 1/4 cups unsweetened applesauce
1/2 cup maple syrup
2 egg whites
1/2 cup raisins (dark) and/or chopped walnuts

1. Preheat oven to 350F. Coat 12-cup muffin tin with nonstick cooking spray.

2. Thoroughly combine flour with baking powder. Add applesauce, syrup, egg whites, stirring until the dry ingredients are wet. Fold in raisins/walnuts.

3. Fill muffin cups 3/4 full.

4. Bake 16-18 mins until toothpick comes out clean.

5. Sit for 5 mins before removing and serving.

Recipe adapted from “Secrets of Fat-Free Baking” by Sandra Woodruff.

2 1/4 cups raisin bran cereal
1 1/3 cups skim milk
1 egg
1 tsp vanilla extract
1 1/2 cups whole wheat pastry flour (if use whole wheat flour take out 3 tablespoons)
1/2 cup sugar
1 tbsp baking powder
1/4 tsp ground cinnamon
1/2 cup chopped cranberries (fresh or frozen)
Optional – 1/4 cup sunflower seeds

Variations: switch out the cranberries for chopped dried apricots or dried prunes. You could probably even try blueberries. I would try it with walnuts instead of sunflower seeds too.

1. Prehead oven to 350F and spray a 12 muffin pan with nonstick cooking spray.

2. Combine cereal, milk, egg, vanilla. Set aside for 10 mins for the cereal to go nice and soggy.

3. Combine flour, sugar, baking powder, cinnamon. Add cereal to mixture, stirring just until dry ingredients are moist. Fold in fruit choice and nuts.

4. Fill muffin cups 3/4 full. Bake for 16-18 mins, until toothpick comes out clean.

5. Remove from oven, let sit 5 mins. Remove and serve.

Recipe adapted from “Secrets of Fat-Free Baking” by Sandra Woodruff.