I have tried a couple of times to make white cake with the Super Enhanced Cake Formula found on CC. The white has flopped both times. The chocolate works out great. Please, help. Is there something I need to adjust for the white cake? Using 3 whole eggs makes the cake yellow, and, I think the bake time and temp might need to be changed.

I think you need to be more specific about 'flopped'. What size pans, what baking temp, what were your results-in what way did it flop?

There are several solutions to different problems.