i'm just wondering if anyone has ever done this and if so how was it? does it end up making it too moist to add the whole egg?

i always use the whole egg when I make the Durable cake recipe. (I'm not sure if I've ever used just the whites as stated in the recipe!)

The cake is very moist, but still carvable. Nice dense cake, use it frequently for doing wedding cakes. (French Vanilla is my fave!)

I have always used whole eggs in my doctored cake mixes. I've never had any problems. I've done 2 2-tier cakes and they held up well.

I used just the egg whites for a while, and they turned out well, but then I got sick of seperating them, so I went to the whole egg. To tell the truth I can't tell a difference, they are always good.