I am with "Paul from Ohio". There is nothing on earth like a great Boston Cream PIe. I have some wonderful memories of special breakfasts on Saturday mornings when my mom would cook up a huge platter (for the family of six), of eggs, bacon, biscuits. Then my grandfather would arrive just in time to eat, with all of the children praying he had remembered to stop at the bakery, so he could bring the two boxes of donuts! We all looked forward to that magic box of heavenly goodness. I always tried to be ready so I could grab the one filled with Bavarian Pastry Cream, simply coated in white powdered sugar. (my taste buds are beginning to hum just thinking about these!) Long after those days were over, it remained my favorite donut, but in later years they started putting a deep chocolate glaze on the top, instead of the sugar. Who wouldn't love a chocolate eclair for breakfast?! I have loved them ever since, but now, I have been denied completely! Unfortunately, as I have written before, I cannot eat wheat. What recipe does KAF have, or how can I adjust the yellow cake mix, wheat free, to best emulate this cake recipe you used MJ? Would an adjustment in how I prepare the mix work to produce that sponge effect? And/or, added ingredients? I have your pastry cream mix, the yellow GF cake mix, and several of your chocolate selections on hand. After reading the blog I cannot ignore the craving. I know today I have to bake. I have denied myself for too long! Thanks, Catie You have a couple GF choices, either make the mix you have OR use this recipe for a GF Yellow Cakefrom our website. You could consider using one layer of the two for the Boston Cream Pie and freeze the other layer for cake cravings later! Happy Baking! Irene @ KAF

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