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Boston cream doughnut

A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were baked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake". The cake has been popular in Massachusetts since its creation. The dessert is estimated to have been created between 1834 and 1856. The invention of the pie is most commonly credited to French chef Augustine François Anezin at the Parker House Hotel in Boston, who reportedly made the dessert for its opening in 1856. A direct descendant of earlier cakes known as American pudding-cake pie, Beecher's cream cake, Washington pie, the dessert was referred to as chocolate cream pie, Parker House chocolate cream pie, and finally Boston cream pie on Parker House's menus. The cake consisted of two layers of French butter sponge cake filled with thick custard and brushed with a rum syrup; its side was coated with the same custard overlaid with toasted sliced almonds, and the top coated with chocolate fondant. While other custard cakes may have existed at that time, baking chocolate as a coating was a new process, making it unique and a popular choice on the menu.

Source: Wikipedia