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Butterscotch Krimpets

Published May 01, 2008        by Nicole

Butterscotch krimpets are a great treat to make. Much like cookies, these little wonders are delightful bites on any occasion.

For the cake

  • 4 large egg whites, at room temperature
  • 1 (16 ounce) box golden pound cake mix (see note)
  • 2/3 cup water

To make the cake

  1. Preheat oven to 325 degrees F. Grease a 9x12 (13) inch baking pan.
  2. In a large bowl, beat the egg whites with an electric mixer in high speed until thick but not stiff. Blend the egg whites with cake mix and water, mixing well.
  3. Pour the batter into the prepared baking pan. Bake 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove the pan from oven and cool on a wire rack.

Use cake mix only as directed in the recipe below; do not follow the instructions on the package. If you don't have a 9x12-inch baking pan, you can use a 9x13-inch pan. Fill the extra inch with aluminum foil, greasing the edge of the foil as if it were the side of the pan.

For the frosting

  • 1/4 cup butterscotch morsels
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups confectioners' sugar

To make the frosting

  1. Melt the butterscotch morsels in the top pot of a double broiler over low heat or in a microwave bowl, mix butter with melted butterscotch morsels. Add the confectioners' sugar, blending with an electric mixer until smooth.

  2. 6. Spread the frosting on top of cooled cake. Cut cake into nine horizontal rows, and then make two lengthwise cuts, dividing the cake into 27 equal pieces.