Reverse Boston Cream Pie!
Reverse Boston Cream Pie!

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, reverse boston cream pie!. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Reverse Boston Cream Pie! is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Reverse Boston Cream Pie! is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook reverse boston cream pie! using 22 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Reverse Boston Cream Pie!:
  1. Prepare 1 FOR CHOCOLATE CAKE
  2. Get 1 cup unsweetened cocoa powder
  3. Get 1 cup boiling water
  4. Prepare 1 cup softened butter
  5. Get 2 1/2 cup granulated sugar
  6. Make ready 4 large eggs
  7. Make ready 2 tsp vanilla extract
  8. Get 3 cup cake flour
  9. Take 2 tsp baking soda
  10. Make ready 1 1/2 tsp baking powder
  11. Prepare 1/2 tsp salt
  12. Make ready 1 cup sour cream
  13. Prepare 1 FOR PASTRY CREAM FILLING
  14. Get 1/2 cup granulated sugar
  15. Get 2 tbsp flour
  16. Prepare 2 tbsp cornstarch
  17. Make ready 4 large egg yolks
  18. Prepare 1 1/3 whole milk
  19. Prepare 1 tsp vanilla extract
  20. Get 1 FOR WHITE CHOCOLATE GLAZE
  21. Get 1/2 cup heavy cream
  22. Get 8 oz chopped good quality white chocolate
Steps to make Reverse Boston Cream Pie!:
  1. FOR CAKE
  2. Dissolve cocoa in boiling water, cool. In a large bowl beat butter and sugar until light and fluffy, add eggs one at a time beating after each egg is added,add vanilla.
  3. Combine the flour, baking soda, baking powder and salt in a bowl.
  4. Gradually add flour mixture alternating with sour cream, add the cocoa mixture and mix well.
  5. Pour into 2 10 inch greased and floured cake pans, bake at 350 for 35 minutes or until a toothpick comes out clean.
  6. NOTE This cake also can be baked in 3 standard 9 inch pans for 30 minutes, I changed the pan size for this 2 layer cake as its my best chocolate cake recipe!
  7. Cool cake in pans 10 minites on rack then run a knife to looten edges and turn out and cool.
  8. FOR PASTRY CREAM FILLING
  9. In a large bowl combine sugar, flour, cornstarch and egg yolks, beat on high speed 2 minutes until thickened.
  10. Meanwhile in a saucepan heat milk to a simmer, gradually pour one third of the hot milk into the egg mixture, whisking all the time,pour mixture back into saucepan still whisking,scraping sides to keep smooth.Cook over low ro medium heat until it begins to thicken and bubble cook 60 seconds more. Pour into a bowl press parchment paper on surface of pastry cream to prevent a skin and chill until cold. This can be done a day or two in advance.
  11. FOR WHITE CHOCOLATE GLAZE
  12. Hrat cream to a simmer, remove from heat add white chocolte, let sit a minute and than stir until smooth
  13. TO ASSEMBLE CAKE
  14. Spread cold pastry cream between cooled cake layers. Drizzle lukewarm glaze over letting it drizzle down the sides.
  15. Garnish with chocolate shavings and white chocolate sprinkles and chill.

So that’s going to wrap it up for this special food reverse boston cream pie! recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this site in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My site becomes “the place to be” when it comes to reverse boston cream pie! cooking. Go on get cooking!