Hi everyone. I just started putting together the cake batter for my son's 3rd birthday cake (his birthday is TOMORROW). I'm using the WASC recipe from here...ingredients are as follows:

2 boxes cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp salt
8 egg whites
2 2/3 c water
4 tbs veg. oil
16 oz sour cream
2 tsp vanilla
2 tsp almond extract

I'm halving the above recipe...but I forgot to halve the water. (And I just realized I put the whole egg, not the whites...but I'm not worried about color). Any suggestions?

I do have another box of cake mix...but I don't have more than 8 oz of sour cream.

Disaster averted! I hadn't blended yet...so I used a turkey baster to suction the extra water off the top. Hope the cake stills turns out alright...but I think it will be fine.

It should be fine. The only time that I use the egg white only is when I am making a white cake. For all other cakes, I use 6 eggs instead of 8 egg whites for a full batch. I think this recipe is pretty forgiving for minor mistakes. I hope everything turns out ok.

Vickey