I adapted this recipe using cornstarch instead of eggs. Next time, I will probably use a little more liquid and maybe even a smaller pan for a thicker cake. Either way, it turned out great (as the ladies’ Bible class will also give witness).
1 yellow cake mix
3/4 cup oil
4 eggs (or 2 Tbsp cornstarch per egg)
1 – 8oz container of sour cream
1 cup brown sugar*
2 Tbsp. Cinnamon
2 cups powdered sugar
1 tsp. vanilla
4 Tbsp. milk
Mix the first four ingredients until blended. In a separate bowl, mix the brown sugar and cinnamon. Layer the cake mix and cinnamon in a 9X13 greased cake pan. Swirl with a knife. Bake at 325^ for 25 minutes or until a toothpick comes out clean. Mix the glaze. Pour over the cake while it is still warm.
*(I use Splenda’s brown sugar blend in all my baking, which only requires 1/2 as much)