Julie with Little Bit of Everything. When I first bought this book, I had marked this recipe immediately to bake (among about a gazillion others!). It sounded so delicious and easy...like a spice cake version of Texas sheet cake.
Well, when I finally got around to baking it, I read the recipe again, and realized the only part similar to a Texas sheet cake was the frosting method. Oops. In my hurried life lately I just couldn't find the time to get this recipe all the way finished, so I opted to stop with the cake and sprinkle some powdered sugar atop. Not bad. Not out of this world, either. I used plain yogurt instead of sour cream, but otherwise I followed this recipe exactly. It tasted incredibly moist, slightly sweet with a hint of cinnamon and lots of egg and butter. Next time I would definitely make time for the frosting AND make this in a bigger pan (definitely leaning more towards a white cake version of the traditional Texas Sheet Cake). I think less cake and more frosting would be just the ticket to make this a home-run recipe for me.