I followed the recipe fairly closely but used 3 yolks instead of one egg for the cake, producing a denser and moister cake, which is what I prefer for a Boston Cream Pie. For the filling, I substituted 1/4 c of Bailey's Irish Cream for part of the milk, producing a richer flavor. The glaze, as you can see, didn't work out for me although I followed that recipe exactly. However, it all tasted great.
Date Posted: Jan. 18, 2006