I use a cake exender recipe that another CCer had menioned using. It works greater, definitely yields a firmer cake.
It consists of taking 1 box of cake mix, 4 eggs, 1 cup of milk and 1/3 cup of softened butter.
My question is, I like to use the Duncan Hines Classic White, which when made according to the package directions call for 3 large egg "whites".
Do you think that I could use four egg whites and 1 egg instead of four eggs ? I am concerned about using whole eggs and not being able to maintain the pure white cake color ???
The egg whites in the mix are to make the cake as white as possible. If you want white white then add around 5 large egg whites I'd say. Do you have the carton kind? You can just measure them by tablespoons then.
Hey lorrieg see that's what I was kinda of thinking too ... but thought that denisty/firmness depended on using an actual whole egg ... but I do want it to remain white so I am going to try extra egg whites
Any yolk will change the colour. Maybe one whole egg wouldn't make much difference but I think two whites instead should do the trick.
Density shouldn't be a problem compared to a non-extended cake mix.
Ok lorrieg !!!
You've convinced me ... I'm going for it !!!