Tsr Version of Butterscotch Krimpets of Tastykake by Todd Wilbur

Recreate the nostalgic magic of Tastykake's iconic Butterscotch Krimpets with this irresistible copycat recipe by Todd Wilbur. Perfectly soft, golden sponge cake forms the base, baked to perfection and topped with a creamy, rich butterscotch icing made from melted butterscotch chips and a touch of powdered sugar. This recipe captures the authentic flavor and texture of the beloved snack cakes, offering a homemade version that’s both easy and satisfying. With a quick 20-minute prep time, these treats are a delightful option for lunchbox sweets, nostalgic dessert spreads, or an afternoon pick-me-up. Perfect for butterscotch lovers, this recipe promises to deliver a bakery-quality treat right in your own kitchen.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Granulated sugar
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cup Unsalted butter
• 0.5 cup Whole milk
• 3 Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Butterscotch chips
• 2 tablespoons Heavy cream
• 0.5 cup Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan, then line it with parchment paper for easy removal.

Step 2

In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

In a small saucepan, melt the unsalted butter over low heat. Remove from heat, then stir in the milk and allow the mixture to cool slightly.

Step 4

In a separate large bowl, beat the eggs and vanilla extract together until slightly frothy. Slowly mix in the slightly cooled butter and milk mixture.

Step 5

Gradually mix the dry ingredients into the wet ingredients, stirring until the batter is smooth. Do not overmix.

Step 6

Pour the batter evenly into the prepared pan. Smooth the top with a spatula, if necessary.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Step 8

While the cake cools, prepare the butterscotch icing. In a heatproof bowl set over a pot of simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth.

Step 9

Remove the butterscotch mixture from the heat and whisk in the powdered sugar until the icing is thick but spreadable. Let it cool slightly to thicken.

Step 10

When the cake is cool, remove it from the pan and cut it into 12 even rectangles.

Step 11

Spread the butterscotch icing over the top of each rectangle with an offset spatula, allowing the icing to slightly drip down the sides for a classic look.

Step 12

Let the icing set for 10-15 minutes before serving.

Nutrition Facts

Serving size	(994.6g)

Amount per serving	% Daily Value*
Calories	3173.8

Total Fat 78.7g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 602.6mg	0%
Sodium 2014.2mg	0%
Total Carbohydrate 569.6g	0%
Dietary Fiber 4.9g	0%
Total Sugars 393.5g
Protein 48.6g	0%

Vitamin D 173.7IU	0%
Calcium 419.7mg	0%
Iron 13.0mg	0%
Potassium 753.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 6.1%

Carbs: 71.6%