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Reverse Boston Cream Pie!
Reverse Boston Cream Pie!

Before you jump to Reverse Boston Cream Pie! recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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If you want to see results, it is definitely not a necessity to drastically change your eating habits. It’s not a bad idea if you desire to make big changes, but the most vital thing is to gradually switch to making healthier eating selections. As you get used to the taste of these foods, you will realize that you’re eating more healthily than before. Over time, your eating habits will change and your new eating habits will totally replace the way you ate before.

All in all, it is not hard to begin making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to reverse boston cream pie! recipe. You can have reverse boston cream pie! using 22 ingredients and 15 steps. Here is how you achieve that.

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

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