Ok, I prob have a silly question for you all! I am making a cake, and honestly, I am doing it out of the box tonight! The box requires 3 eggs, well I have to make 3 boxes. I also have to use 3 egg yokes for german chocolate filling. I cant run to the store right now, and I dont have enough eggs! Now does anyone know if I can just use egg whites instead of the whole eggs? I do want to make sure the cake is still moist!
I so thank you for your help in advance!

White cake is made with only whites and when I make the WASC version it's very moist. If was in your dilema I would add some whole eggs and some whites per batch if I could. But here's another thought to consider: an egg white has less volume than a whole egg, so if you're only adding whites you may throw your recipe off. Does that make sense? I hope someone has some more solid advice for you b/c I think what I just said was pretty useless....sorry.

Every time i make white cake, i only use the whites. I've never had a problem with it being moist! I prefer it that way!

HTH.

THank you so much for replying. That was what i thought I would do, add half and half. I thank you! Im going to go get started. I know its silly but I just needed someone else to say the say idea I had!

The WASC cake recipe uses 2 cake mixes (8 egg whites) and yields 14 cups of batter:

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

Here's the expanded flavors version:

http://tinyurl.com/2cu8s4

HTH

P.S. You can also use meringue powder (it's not just for frosting).

thank you for all of your guys help!
I soo apperciate it!

i prefer just egg whites to. i think it makes the cake more fluffy!