Tastykake Butterscotch Krimpets copycat recipe by Todd Wilbur
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Tastykake Butterscotch Krimpets

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In 1914 Pittsburgh baker Philip J. Baur and Boston egg salesman Herbert T. Morris decided there was a need for prewrapped, fresh cakes in local grocery stores. The two men coined the name Tastykake for their new treats and used only the finest ingredients, delivered fresh daily to their bakery.

The founders standards of freshness are maintained to this day. Tastykakes baked tonight are on the shelves tomorrow. That philosophy has contributed to substantial growth for the Tasty Baking Company. On its first day the firm's sales receipts totaled $28.32, and today the company boasts yearly sales of more that $200 million.

Among the top-selling Tastykake treats are the Butterscotch Krimpets, first created in 1927. Today, approximately 6 million Butterscotch Krimpets are baked every week.

Try my Peanut Butter Kandy Kake recipe here

Source: Top Secret Recipes by Todd Wilbur

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  • 4 egg whites
  • One 16-ounce box golden pound cake mix
  • 2/3 cup water
  • 1/8 cup Nestle Butterscotch Morsels (about 40 chips)
  • 1/2 (1 stick) cup butter, softened
  • 1 1/2 cups powdered sugar
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    • Instructions

      1. Preheat the oven to 325 degrees F.

      2. Beat the egg whites in a large bowl with an electric mixer on high speed until egg whites are stiff.

      3. In a separate bowl, combine the cake mix and water.

      4. Mix the egg whites into the cake mix by hand. Fold gently to keep the batter fluffy.

      5. Pour the batter into a greased 9x12-inch baking pan. Bake for 20 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool.

      6. For the frosting, melt the butterscotch morsels in a microwave oven on high for 45 seconds. If you don't have a microwave oven, use a double boiler over hot, not boiling, water.

      7. Mix the butter with the melted butterscotch. Add the powdered sugar. Blend with a mixer until the frosting has a smooth consistency.

      8. Spread the frosting on top of the cooled pound cake.

      9. Cut the cake into nine rows. Then make two cuts lengthwise. This should divide the cake into twenty-seven equal pieces.

      Makes 27 snack cakes.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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