I have been using the flour/butter filling for years in red velvet cake and whoopie pies. I originally found it in a Wilton yearbook circa 1980's-'90s (they called it "French buttercream"). Rich and delicious, almost like whipped cream in consistency. Here in the Mid-Atlantic, the snack cakes of choice were often not Hostess but Tastycakes (I think they're made in Pa.); probably a regional item since I rember my family sending me boxes of them when I was a homesick student in California. Now if only someone would come up with a homemade Tastycake butterscotch krimpet recipe (sponge snack cake with a butterscotch frosting)! Here you are, Margy - our own homemade Butterscotch Krimpets. Enjoy! PJH

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