Reverse Boston Cream Pie!
Reverse Boston Cream Pie!

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, reverse boston cream pie!. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Reverse Boston Cream Pie! is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Reverse Boston Cream Pie! is something which I have loved my whole life.

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

The ingredients needed to make Reverse Boston Cream Pie!:
  1. Get 1 FOR CHOCOLATE CAKE
  2. Take 1 cup unsweetened cocoa powder
  3. Take 1 cup boiling water
  4. Prepare 1 cup softened butter
  5. Get 2 1/2 cup granulated sugar
  6. Prepare 4 large eggs
  7. Prepare 2 tsp vanilla extract
  8. Take 3 cup cake flour
  9. Make ready 2 tsp baking soda
  10. Prepare 1 1/2 tsp baking powder
  11. Make ready 1/2 tsp salt
  12. Take 1 cup sour cream
  13. Get 1 FOR PASTRY CREAM FILLING
  14. Prepare 1/2 cup granulated sugar
  15. Get 2 tbsp flour
  16. Get 2 tbsp cornstarch
  17. Make ready 4 large egg yolks
  18. Make ready 1 1/3 whole milk
  19. Get 1 tsp vanilla extract
  20. Take 1 FOR WHITE CHOCOLATE GLAZE
  21. Take 1/2 cup heavy cream
  22. Get 8 oz chopped good quality white chocolate

It's a beauty of a cake, with two moist, spongy layers of butter cake creating a sandwich with a thick layer of vanilla custard in the center and a luscious. See great recipes for Boston Cream Pie, Reverse Boston Cream Pie! too! I make this for family events and is always a hit. Classic Boston Cream Pie isn't pie.

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.

It is cake with a cream filling and a chocolate ganache top. Instead, think of it as a reverse chocolate cream pie. This pie turns that diner specialty on its head, substituting vanilla cream for chocolate filling and spreadable chocolate. Boston Cream Pie History: Cooks in New England and Pennsylvania Dutch regions were known for their cakes and pies and the dividing line between them was very thin. This cake was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans.

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