BUTTERSCOTCH KRIMPRT CAKE
Steps:
- Preheat oven to 350F. 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.
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