Ive learned a lot from all this screwing around with boxed mixes (for science, of course).
Then I remembered, of course there isyou can skip them completely.
I used Duncan Hines yellow cake mix and tried everything to change the batter.
I took out the oil.
I added just a few tablespoons of water.
All of my attempts bubbled, spread, and puffed into full-blown cake.
I ended up usingmuffin mixto come up with the right consistency for black and white cookies.
Even the scant liquid from simmering fruit is enough to moisten the dry cake mix and activate it.
You just need to add liquideggy or notand it will become cake.
Its really hard to screw them up to the point that theyre not delicious.
Ive been trying for years and I havent managed to make it taste bad.
I did a few iterations.
It wasnt weighed down, but it was decadent and moist.
But I digress: The real victory here is that the cake with absolutelyno eggwas fantastic.
There was no need to replace the egg with anything, by the way.
Just mix the indicated amounts of water and oil into the dry mix.
Pour it into the pans and smooth out the tops.
Keep in mind that you’ve got the option to do anything in between too.
Maybe you have two leftover egg whites.
A stray yolk lurking in your fridge?
Toss it in instead of the suggested three whole eggs.
I tried to skip the egg in boxed Ghirardelli walnut brownie mix andho boy.
That was absolutely disgusting.
You get three guesses which is which.
Your brownie mix is not the place to skip eggs.
Do that with boxed cake mix instead.
