I have made a few full sheet cakes with half white and half chocolate. My question is this...is it normal for the chocolate cake to rise more than the white cake. My white cake is coming out of the oven just as flat as can be and my chocolate cake is rising up so much it almost bakes over.

This is what I am doing. I am using a DH white mix and adding Dream Whip, 4 egg whites, 1 c. water, and flavor. Then bake at 325 until done. For the chocolate it is basiclly the same I just use the whole egg. Do you think the yolk is making the difference?

Not sure about the yolk but my yellow cakes bake up higher than my chocolate ones. Both use the whole egg.

It has been my experience that cakes don't rise as good if the yolk is not in them. I don't know if it really makes a difference scientifically, but I know that if I don't use yolks, my cakes don't rise.

Maybe someone else would know something more in depth.