Friday, October 22, 2010

Recipe Friday: Chocolate Decadence

"And above all...Think chocolate!" "Betty Crocker"

I know there are a few people out there who don't like chocolate--but only a few!  The recipe I'm sharing today is for Mint Chocolate Eclair Cake.  Eclair cakes are easy to make, but don't tell anyone that when you serve this one at your next dinner party.  Let your guests think you slaved hours over this elegant dessert just because they're worth it!

Although this cake is very low in fat, it's sinfully delicious and tastes decadently rich. My recipe is adapted from one by nutritionist Lynn Hoggard that appeared several years ago in the Raleigh News and Observer.  I cut the amount of sugar used in the topping by half, to keep the chocolate flavor more intense, as well as to cut back on carbs.

By the way, this is one of my husband's favorite desserts. The first time he tasted it, he said, "Oh, My..."  So now hubby calls this "Oh My, Pie."   

Prep time is minimal, but it does need to sit in the fridge for at least 8 hours or overnight. So do plan ahead if you want to serve it for company.  Hope you enjoy!

Mint Chocolate Eclair Cake (or Oh My, Pie)

1 (16 ounce) box chocolate graham crackers
2 (3.4 ounce) boxes instant white chocolate pudding mix
2 1/2 cups skim milk
1/2 t peppermint extract
3-4 drops green food coloring (optional)
1 (8 ounce) carton fat free whipped topping

6 T cocoa
3/4 cup sugar
3 T cornstarch
1 cup skim milk
1 t vanilla
1 T low fat margarine

Topping: In a medium saucepan, combine cocoa, sugar, cornstarch and milk. Stir until well combined.  Slowly bring mixture to a boil, stirring constantly. Boil for 1 minute. Remove from heat. Stir in vanilla and low fat margarine.  Set aside and let cool. (A quick way to cool is to fill the bottom of a large mixing bowl with ice water and set the pan on top.)

Cake: Line the bottom of a 9x13 inch baking pan with graham crackers. Break crackers in half if necessary to fit in pan.

In large mixing bowl, combine pudding mix, milk, peppermint extract, and food coloring. Whisk until smooth. Fold in whipped topping.

Pour half mixture over prepared graham crackers. Top with remaining pudding mixture, then another layer of graham crackers. 

Spread topping over top layer of graham crackers. Refrigerate for at least 8 hours before serving.

Makes 18 servings.

Have you ever made an eclair cake?

Tweet me @: maria_mckeknzie. Thanks for stopping by!

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