Butterscotch Krimprt Cake

1. 1

   Preheat oven to 350F. Lightly grease a 17x11x1-in. jelly-roll pan (15x10 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Let cake cool in the pan for 5 minutes, then turn the cake out onto a wire rack to cool completely.

6. 6

   When cake is cooled, spread the butterscotch frosting onto it in a thin, even layer.

7. 7

   Store leftovers in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.