With the recent surge in egg prices and the rate of birthday celebrating as consistent as ever, you might be wondering if there’s a way to make a boxed cake without using up all your precious eggs. The truth is, boxed cake mixes — whether it’s Duncan Hines, Pillsbury or Betty Crocker — are designed to be nearly foolproof. You just need to add liquid — eggs or not — and it will become cake. Of course, there’s definitely a difference in puff and color, but the flavor is consistently good. There’s no need to replace the egg with anything. Just mix the indicated amounts of water and oil into the dry cake mix, pour it into the pans, smooth out the tops, and bake it. What you’ll get in return is a fluffy, moist cake that didn’t gobble up your expensive eggs.
