Is there a substitution or recipe change for when using whole eggs vs egg whites?
So I'm going to be using a boxed cake mix for my daughter's birthday cake, and I've read the whole "how to make a boxed mix taste like bakery" thing that says to add an egg and use butter instead of oil, etc.
If I'm going to use whole eggs in a white box mix that calls for 3 whites, would I get the best result from 3 whole eggs or 4 (do I still add the egg if I'm switching to whole from whites)?
I don't care if the cake is pure white.
Thanks in advance.