Hello.....I am baking 3 cakes right now....And I am using the Betty Crocker white cake mix...From Target. I noticed it said' egg whites'
...but I did add the whole egg...I wasn't sure what it would come out like with just the whites.....It said on the box...(whole egg) on the bottom...so, I figured it would be good.

Now they are in the oven....and taking forever!!!! Doesn't seem to be hardning...Baking, I guess you would say.

So....Did I do something wrong????????? Has anyone else used the the whole egg instead?

Please help....I feel horrible...but I don't want to re-do them I hope!

Did you use 3 whole eggs? That would be too many eggs for the mix (I think). Mostly it's egg whites for the color. Yolks would make the cake more yellow so basically whole egg would work but i think you have too much in there.

Someone might know better than I so don't dump them yet!!!

THere's another thread on this also. Some people go ahead and use the whole egg; some use 2 egg whites and 1 whole egg.

It will make the cake richer and a slight yellow color. Also figure that if you added 3 whole eggs that there is add'l liquid in the cake, which may explain why it's taking a bit longer to bake.

It should turn out to be a deliciously rich cake!

So indydebi -It should still work though?

Thank you everyone...Kinda frecking out here..I always use full eggs..I just follow the box. Thanks!

I always use whole eggs (yes, 3) instead of whites unless somes really wants all white. It will be fine. It will be a bit more dense, and probably will take a bit longer to bake, but it will be fine. I've done this with DH white, not with BC, but it shouldn't matter.

Nicole,
I too have done this, and yes, it does work, but takes longer to cook. The only difference I noticed was it wasn't as white as it would have been, but mine didn't get truly yellow - it's just kind of a light yellowy white. It tasted fine, and actually, I think was more moist. For me, I think it was an extra 7-10 minutes maybe. But, I'm just verging on high altitude, so my times are off anyway. Keep us posted!

Hi! I actually only use BC mixes and I don't think I have ever not used the whole egg. I've never had a problem with using the whole egg. I've never time my cakes so I don't know really if it takes longer, but you should have no problem with the way they turn out. Everything should work out just fine.