hi everyone!

i always use the WASC cake recipe for my white cakes...

i am using it on to make a chocolate cake today...my question is do i still use egg whites or do i now use whole eggs and if so...do i change the amount?

i assumed the egg whites were to keep the white color so i'm just not sure..

thanks!!!!

http://cakecentral.com/recipes/7367/amazing-chocolate-wasc-cake

according to that recipe, you use the whole egg, so I think you're probably right about the color. HTH!!

I used to separate the yolks....then I went and bought the cartons of "whites only" sold in the grocery stores. Then I said, hell with it and now use the whole egg. It kills me to throw away all those yolks. I have never had someone say..."That's not a white cake". If I have to do a "white wedding cake", then I will separate. I've never adjusted my recipe by using whites only or the entire egg.

thanks soo much everyone!!!! SIGH...now i can get started!!!

i feel the same way about throwing away the yolks...makes me cringe every time i do it!!!!

i just looked at the recipe link you sent along!! THANKS..never noticed this one before!! thank you thank you thank you!!!!