Ultimate, Prepare Reverse Boston Cream Pie Delicious and Healthy

Fast cuisine ultimate Reverse Boston Cream Pie! easy, bouncy, practical.

22 ingredients, 15 steps, cooking Reverse Boston Cream Pie!

How are you my mother, now you get prepare recipe Reverse Boston Cream Pie! with 22 ingredients and 15 steps. Next this is how to make it, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 22 ingredients and 15 stages of easy cooking Reverse Boston Cream Pie!.

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Ingredients all Reverse Boston Cream Pie!

1. Prepare 1 : FOR CHOCOLATE CAKE.
2. Prepare 1 cup : unsweetened cocoa powder.
3. You need 1 cup : boiling water.
4. It’s 1 cup : softened butter.
5. It’s 2 1/2 cup : granulated sugar.
6. Prepare 4 large : eggs.
7. It’s 2 tsp : vanilla extract.
8. You need 3 cup : cake flour.
9. You need 2 tsp : baking soda.
10. You need 1 1/2 tsp : baking powder.
11. Prepare 1/2 tsp : salt.
12. Prepare 1 cup : sour cream.
13. Prepare 1 : FOR PASTRY CREAM FILLING.
14. You need 1/2 cup : granulated sugar.
15. You need 2 tbsp : flour.
16. You need 2 tbsp : cornstarch.
17. You need 4 large : egg yolks.
18. It’s 1 1/3 : whole milk.
19. You need 1 tsp : vanilla extract.
20. You need 1 : FOR WHITE CHOCOLATE GLAZE.
21. It’s 1/2 cup : heavy cream.
22. It’s 8 oz : chopped good quality white chocolate.

If all raw materials Reverse Boston Cream Pie! it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

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Step by Step Cooking Reverse Boston Cream Pie!

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

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