I've been making cakes for a few years now.
I have a request for an eggless Duncan & Hines cake mix.
I've never used anything but eggs.
They would like me to use Egg subsitute.
Does anyone have any experiance with egg subsitute?
How much do I use?
What else can I replace eggs with? And how much?
They want one layer vanilla & one layer chocolate.
Thanks for you help
Sorry, no experience with egg substitutes here (although if you need to discuss baking cookies with Earth Balance instead of butter, I could help there); just a correction: it's not "Duncan & Hines"; it's "Duncan Hines," named after a real person. Mr. Hines was a traveling salesman turned restaurant critic, who began licensing his name to food products in 1952, with a bread produced by Durkee's Bakery, with a line of cake mixes (originally produced by Nebraska Consolidated Mills, later by Procter & Gamble, and now by Pinnacle Foods) following soon after.
AWhen you go to the grocery store and purchase egg replacer, there are directions for how to use them. I use powdered egg replacer and rice milk when I'm making vegan goods, but I'm pretty sure the easiest thing for you would be to buy the liquid replacer.
that pumpkin puree thing is the best! the third suggestion in jason's link--i've done that with chocolate cake mix as 'muffin brownies'--really really freally good--add in some chocolate chips and/or raisins it's a party--
but mine comes from the hungry girl book--it's no water added--just muscle through combining the puree with the cake mix--stuff into 12 muffin wrappers--400 degrees for 20 mins--awesome--
and it's not pumpkin pie filling--it's the pumpkin puree--tons of fiber and probably other great things in there too--
I think i'm gonna try that. I'm gonna use apple sauce for the chocolate layer... and the vanilla i think i'm going try yogart.
Thanks to everyone who replied.
They are all great...
I'm still gonna try the liquid egg replacer... if I can find some in my small town.