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Butterscotch Krimpets

Why exactly 100 morsels? Because, after several tries, that was exactly the right amount.



  • 4 egg whites
  • 1 (16 ounce) box pound cake mix
  • 2/3 cup water


  • 100 butterscotch morsels (yes, count them)
  • 6 tablespoons butter, at room temperature
  • 1 cup powdered sugar


  1. Heat oven to 325 degrees F. Spray a 9 x 13-inch baking pan with non-stick spray and set aside.
  2. Cake: In the bowl of an electric mixer, beat the egg whites until thick.
  3. Blend in cake mix and water.
  4. Pour batter into prepared pan and level the top.
  5. Bake for 30 minutes or until the top is golden brown and a wooden pick inserted in the center comes out clean.
  6. Remove from oven and cool. The cake will be relatively flat.
  7. Icing: While cake is cooling, melt the butterscotch morsels in a microwave oven on HIGH for 45 seconds. Watch carefully because the morsels will keep their shape although they will be melted. Stir them with a spoon to make sure they are melted and smooth. If they need additional microwaving, do it in small increments, 4-5 seconds at a time.
  8. In the bowl of an electric mixer, beat the butter and the melted butterscotch.
  9. Add the powdered sugar and beat until the frosting is smooth.
  10. Spread frosting on top of the cooled cake.
  11. Cut the cake into 7 lengthwise rows. Then make 2 crosswise cuts. This will divide the cake into 21 equal pieces, roughly the size of an original Tastykake Butterscotch Krimpet.

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