Tastykake Butterscotch Krimpets

This is a clone recipe.

Butterscotch Krimpets were first created in 1927 by the Tasty Baking Company in Pittsburgh.

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

Frosting:
1/8 cup Nestle's Butterscotch Morsels
1/2 cup butter, softened
1 1/2 cups confectioners' sugar

Heat oven to 325 degrees F. Grease a 13 x 9-inch baking pan.

Beat the egg whites until thick. Blend with the cake mix and water. Pour the batter into prepared pan. Bake for 30 minutes, or until the top is golden brown and a wooden pick comes out clean.

Frosting: Melt the butterscotch morsels in a microwave on HIGH for 45 seconds or use a double boiler over hot, but not boiling, water.

Mix the butter with the melted butterscotch. Add the confectioners' sugar. Blend with a mixer until the frosting has a smooth consistency. Spread the frosting on top of the cooled pound cake. Cut the cake into 9 rows, then make two cuts lengthwise.

Makes 27 Krimpets.