Im making cake and I dont have eggs????

Question

Im making a cake using Betty Crockers Super Moist Triple choclate Fudge Ckae mix but I dont have any eggs What can I use???

Mayo?? Bananas????WHats best???

Answer 1

you need the eggs to make a good cake, its not like an optional topping like chocolate chips go get some eggs

Answer 2

I never tried this before but maybe give it a shot.

http://ths.gardenweb.com/forums/load/spe...

Answer 3

Borrow the eggs you need from a neighbor.

You won't get good results from a substitute, really for this there isn't a good substitute.

Answer 4

sorry ur out of luck! the eggs make it rise some, and keep it super moist. go ask the neighbors for eggs. they'll be nice enough to give them to you. (hopefully)

Answer 5

You need eggs, for a tip though, add some vanilla maybe 2 tsp, and about a cup of sour cream. But you do need the eggs.

Answer 6

Several substitutes may be used.

Mayo(it is nothing more than eggs & oil)

Substitute 3 tablespoons mayonnaise for each egg called for in a recipe.

For baking

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein.  See my sources. Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs.  It doesn't work well in cheesecakes.  For more information, visit the Illinois Cooperative Extension Service's  Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

OR silken tofu (Substitute 1/4 cup tofu for each egg.)

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)

Answer 7

use bananas, thats whats used in a vegan recipe

use about half a banana per egge called for in you recipe