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Duncan & Hines - Egg substitute

post #1 of 6
Thread Starter 

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

post #2 of 6

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.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #3 of 6
When 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.
post #4 of 6
post #5 of 6

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--

love me some cake buzzzzz

 

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love me some cake buzzzzz

 

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post #6 of 6
Thread Starter 

Thanks Jason,

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.

 

Thanks

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