Is the point of using egg whites in the Duncan Hines white cake mix just because it may change the color? I'm going to use food coloring so I would rather use whole eggs if it's all the same.
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Using whites only makes for a lighter texture. If you dont mind a denser cake, use the whole egg.
The yolks do add color to a white mix, which is why they say to just use the whites. It adds calories to the mix (a little) but otherwise should you are fine to add the entire egg since you are adding food coloring!
I have never seperated my eggs when making a Duncan Hines white cake. It always turns out fine and I have never noticed a difference in it at all.
How about adding 2 whole eggs only to a Duncan Hines white cake mix? Do you adjust any of the other liquids like water or oil?
The yolks give the cake more body moistness!
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