Hi Tom, I just want to confirm that this is the cake recipe you're following? We do have a very similarly named recipe that is larger, which might be contributing to your difficulties. For best results, you'll want to use a cake recipe that is geared for 9" X 13" pan. If you did follow the recipe that PJ linked in the blog post, is it possible you used another brand of All-Purpose flour? Other brands of flour generally don't have as high of a protein percentage as our flour, which means they won't develop as much gluten, and also won't absorb as much liquid. This could have resulted in a wetter batter that took longer to bake and didn't hold together as well. In terms of the cake sticking to the pan, I would recommend turning the cake out of the pan after about 10 minutes of cooling time on a rack. For more help troubleshooting this recipe, please don't hesitate to give our Baker's Hotline a call at 855-371-BAKE (2253). We're here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST. 

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