I have a recipe that starts with two white cake mixes, it has sour cream in it. It calls for egg whites. Can I substitue Betty Crocker French Vanilla mixes instead of white? Also would I use whole eggs instead of egg whites? Also what would happen if You substituted cream cheese for the sour cream? Any ideas?
Here's the expanded flavors version of WASC cake:
http://tinyurl.com/2cu8s4
You can use 6 whole eggs instead of 8 egg whites, with French Vanilla cake mixes. But I don't know about using cream cheese instead of sour cream as this would lessen the moisture level and add more fat than called for.
HTH
I use it more as a guideline for measurements. Meaning, I've used chocolate, french vanilla, cherry chip, and yellow cake mixes, with coordinating pudding. The whole egg recipe calls for 6 eggs instead of 8 whites. I also have played around with different flavors, vanilla, coconut, cherry, etc. It's a pretty sturdy recipe as long as you keep the chemistry of it balanced.
Not sure about the cream cheese though, that would be yummy
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