INGREDIENTS
- CAKE:
- 4 large eggs, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 1 1/2 teaspoon vanilla extract
- 1 cup milk (low fat is fine)
- 2 tablespoons butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- BUTTERSCOTCH FROSTING:
- 1/3 cup butterscotch chips
- 1/2 cup butter, room temperature
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons milk
- 1/4 teaspoon salt
PREPARATION
STEP 1
Preheat oven to 350°F
Lightly grease a 17x11x1-in. jelly-roll pan (15×10 is fine) and line the bottom with parchment paper
In a large bowl, using an electric mixer, beat together eggs and sugars until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you’re not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Remove from heat and set aside
Gradually sift flour and baking powder into the beaten egg mixture and mix at low speed until just combined. With the mixer running, still at a low speed, slowly stream in the milk/butter mixture until batter is uniform
Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly
Let cake cool in the pan for 5 minutes, then turn the cake out onto a wire rack to cool completely
When cake is cooled, spread the butterscotch frosting onto it in a thin, even layer
Store leftovers in an airtight container.
Makes about 30 Krimpets.
FROSTING:
Melt butterscotch chips and butter together in a medium sized, microwave safe bowl. Whisk to combine, and set aside for a few minutes to cool to room temperature.
Beat butterscotch mixture with confectioners sugar, 2 tablespoons milk and 1/4 teaspoons salt. If frosting is too thin, add additional confectioners’ sugar to make it spreadable.
