Recipe: To Try At Home Reverse Boston Cream Pie!

Recipe: To Try At Home Reverse Boston Cream Pie! Delicious, fresh and tasty.

Reverse Boston Cream Pie!. 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 slathering of chocolate ganache over the top. For those who favor the traditional Boston Cream Pie, there is another way to look at this dessert. Instead, think of it as a reverse chocolate cream pie.

Boston Cream Pie started, guess where?

Ding ding ding, that's right, Boston!

Originally, the cake layers were soaked in rum, and the sides of the cake were garnished with toasted almonds.

You can have Reverse Boston Cream Pie! using 22 ingredients and 15 steps. Here is how you cook that.

Ingredients of Reverse Boston Cream Pie!

1. It’s 1 of FOR CHOCOLATE CAKE.

2. You need 1 cup of unsweetened cocoa powder.

3. It’s 1 cup of boiling water.

4. It’s 1 cup of softened butter.

5. It’s 2 1/2 cup of granulated sugar.

6. It’s 4 large of eggs.

7. Prepare 2 tsp of vanilla extract.

8. Prepare 3 cup of cake flour.

9. You need 2 tsp of baking soda.

10. It’s 1 1/2 tsp of baking powder.

11. You need 1/2 tsp of salt.

12. Prepare 1 cup of sour cream.

13. It’s 1 of FOR PASTRY CREAM FILLING.

14. It’s 1/2 cup of granulated sugar.

15. It’s 2 tbsp of flour.

16. It’s 2 tbsp of cornstarch.

17. Prepare 4 large of egg yolks.

18. Prepare 1 1/3 of whole milk.

19. Prepare 1 tsp of vanilla extract.

20. You need 1 of FOR WHITE CHOCOLATE GLAZE.

21. You need 1/2 cup of heavy cream.

22. You need 8 oz of chopped good quality white chocolate.

Boston Cream Pie has been around a long time.

It originates in - you guessed it - Boston!

And as the theory goes, it's called a pie because at the time pie plates were more commonly used for cakes so it was actually baked in a pie plate and then layered like a cake.

Prepare cake mix batter according to package directions.

Reverse Boston Cream Pie! instructions

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 was a winner for Mrs.

It's a Boston cream pie in reverse–chocolate cake with butterscotch filling, topped with whipped cream.

My nephew, who loves Boston Cream Pie, loves this cake.

Tomorrow is his birthday and he requested that I make it.

There's nothing here not to like!