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Reverse Boston Cream Pie! Recipe

Reverse Boston Cream Pie! Recipe
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Cooking Time : 2 minutes
Serving : 12
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Prepare the ingredients before making Reverse Boston Cream Pie! in your home. Then, follow these steps below to serve Reverse Boston Cream Pie! for your family or friends.

Ingredients: Reverse Boston Cream Pie!

  • 1 FOR CHOCOLATE CAKE
  • 1 cup unsweetened cocoa powder
  • 1 cup boiling water
  • 1 cup softened butter
  • 2 1/2 cup granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cup cake flour
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 FOR PASTRY CREAM FILLING
  • 1/2 cup granulated sugar
  • 2 tbsp flour
  • 2 tbsp cornstarch
  • 4 large egg yolks
  • 1 1/3 whole milk
  • 1 tsp vanilla extract
  • 1 FOR WHITE CHOCOLATE GLAZE
  • 1/2 cup heavy cream
  • 8 oz chopped good quality white chocolate

How to Make Reverse Boston Cream Pie!

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Reverse Boston Cream Pie! in your home by yourself.

    Step 1
  • FOR CAKE
  • Step 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.
  • Step 3
  • Combine the flour, baking soda, baking powder and salt in a bowl.
  • Step 4
  • Gradually add flour mixture alternating with sour cream, add the cocoa mixture and mix well.
  • Step 5
  • Pour into 2 10 inch greased and floured cake pans, bake at 350 for 35 minutes or until a toothpick comes out clean.
  • Step 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!
  • Step 7
  • Cool cake in pans 10 minites on rack then run a knife to looten edges and turn out and cool.
  • Step 8
  • FOR PASTRY CREAM FILLING
  • Step 9
  • In a large bowl combine sugar, flour, cornstarch and egg yolks, beat on high speed 2 minutes until thickened.
  • Step 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.
  • Step 11
  • FOR WHITE CHOCOLATE GLAZE
  • Step 12
  • Hrat cream to a simmer, remove from heat add white chocolte, let sit a minute and than stir until smooth
  • Step 13
  • TO ASSEMBLE CAKE
  • Step 14
  • Spread cold pastry cream between cooled cake layers. Drizzle lukewarm glaze over letting it drizzle down the sides.
  • Step 15
  • Garnish with chocolate shavings and white chocolate sprinkles and chill.
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