I found a tip in an old Wilton book that I have. Add 2 tbls of Meringue Powder to a boxed cake mix to give that cake a little extra "poof". It may be the power of suggestion but I do think that I get a fully bodied cake when I add the Meringue Powder. Do you guys ever do this?
Jeanne G did lots and lots and lots of experiments with this theory. If I remember correctly, the ones it did affect rose about an additional 1/4 inch... not enough in my book to justify the cost. I don't remember it affecting the flavor or texture. Ladycakes may remember more. It was over a year ago.