Ingredients with Measurements:
- 1 package of Oreos (14.3 oz)
- 1 package of instant vanilla pudding mix (5.1 oz)
- 3 cups of milk
- 1 tub of whipped topping (8 oz)
- 1 package of graham crackers (14.4 oz)
- 1/2 cup of unsalted butter (1 stick)
- 1 cup of granulated sugar
- 1/3 cup of unsweetened cocoa powder
- 1/4 cup of milk
- 1 teaspoon of vanilla extract
- 2 cups of powdered sugar
- 1/2 cup of unsalted butter (1 stick), softened
- 1/4 cup of milk
- 1 teaspoon of vanilla extract
Special Equipment Needed:
- 9x13 inch baking dish
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
Step-by-Step Instructions:
1. Crush the Oreos in a plastic bag or food processor until they are fine crumbs. Set aside.
2. In a mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of milk until smooth. Fold in the whipped topping until well combined.
3. Line the bottom of the 9x13 inch baking dish with a layer of graham crackers.
4. Pour half of the pudding mixture over the graham crackers and spread it evenly.
5. Add a layer of crushed Oreos on top of the pudding mixture.
6. Add another layer of graham crackers on top of the Oreos.
7. Repeat steps 4-6 until all of the pudding mixture and Oreos are used up. The final layer should be a layer of graham crackers.
8. In a saucepan, melt 1/2 cup of unsalted butter over medium heat.
9. Add 1 cup of granulated sugar, 1/3 cup of unsweetened cocoa powder, and 1/4 cup of milk to the saucepan. Whisk until well combined.
10. Bring the mixture to a boil and let it boil for 1 minute, stirring constantly.
11. Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.
12. Let the mixture cool for a few minutes.
13. In a mixing bowl, beat 1/2 cup of unsalted butter until creamy.
14. Gradually add 2 cups of powdered sugar, 1/4 cup of milk, and 1 teaspoon of vanilla extract to the mixing bowl. Beat until well combined.
15. Pour the chocolate mixture over the top layer of graham crackers and spread it evenly.
16. Let the cake chill in the refrigerator for at least 4 hours, or overnight.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
- Chilling time: 4 hours or overnight
Temperature:
- No baking required
Serving size:
- 12 servings
Nutritional information:
- Calories: 550
- Fat: 26g
- Carbohydrates: 77g
- Protein: 5g
- Sodium: 320mg
- Sugar: 59g
Substitutions for ingredients:
- Chocolate graham crackers can be used instead of regular graham crackers.
- Chocolate pudding mix can be used instead of vanilla pudding mix.
- Cool Whip can be used instead of whipped topping.
Variations:
- Crushed candy bars, such as Butterfinger or Snickers, can be used instead of Oreos.
- Peanut butter can be added to the chocolate mixture for a peanut butter chocolate topping.
- Fresh fruit, such as strawberries or raspberries, can be added as a garnish.
Tips and Tricks:
- Make sure to let the chocolate mixture cool before pouring it over the cake to prevent it from melting the whipped topping.
- Use a sharp knife to cut the cake into clean slices.
- Store the cake in the refrigerator until ready to serve.
Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- The cake does not need to be reheated.
Presentation Ideas:
- Top the cake with additional crushed Oreos or chocolate shavings for a decorative touch.
Garnishes:
- Fresh fruit, such as strawberries or raspberries, can be added as a garnish.
Pairings:
- Serve the cake with a cold glass of milk or a hot cup of coffee.
Suggested Side Dishes:
- Fresh fruit salad or a green salad would pair well with the cake.
Troubleshooting Advice:
- If the chocolate mixture is too thick, add a little more milk to thin it out.
- If the cake is too soft, let it chill in the refrigerator for a longer period of time.
Food Safety Advice:
- Make sure to use clean hands and utensils when preparing the cake.
- Store the cake in the refrigerator to prevent bacterial growth.
Food History:
- Éclair cake is a popular dessert in the United States that originated in the 1960s.
Flavor Profiles:
- The cake is sweet and creamy with a chocolatey topping and a crunchy graham cracker crust.
Serving Suggestions:
- Serve the cake chilled for best results.
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