Hmm, it sounds like something worth a try. If you're willing to risk ruining one box of mix (or inventing something really good), give it a try. It would reduce the calories and fat of the finished cake. Just be sure that you fold the meringue into the batter gently to maintain the fluffiness.
About 2 boxed cake mixes.
The only difference would be that the boxed cake has preservatives in it to keep it fresh. There is such a small amount that it shouldn't be a problem. Everything else we eat has something in it.
You really don't need to change the recipe. The only thing I would suggest is baking the cake with duck eggs (if you can find them) instead of chicken eggs because they make the cake hold better. They make the cake less crumbly or unstable. Hope this helps. :)
This is an ingredient that is added into boxed cake. It is meant to help keep the cake sticking together even after being in the box for awhile.
I know that if you are using a cake mix, you can use a can of diet soda instead of the oil and eggs (Weight Watcher tip : ) ), but I don't know how it works when you make a cake from scratch. I suppose you could always give it a shot and see what happens. Also, just a warning, the cake won't rise as much as when you use oil and eggs. It will taste fine though; it'll just be a little bit denser.
You have to add about 3 puddings to make a cake mix moist.
You will save some calories, but not too much over all. Instead, you will add some sugars and a gram or so of fiber, but you will significantly cut out a lot of fat, too.
They are essentially two terms for the same cake, made with only beaten egg whites for leavening. Just follow the directions.
Cut the cake into equal peices
You will need about 1.5 boxed cake mixes, so it is best to prepare 2. Some tall cake pans will require 2 full cake mixes, too.
When a boxed cake mix calls for water only, it usually will have milk in powder form in the mix.
It will be a big blob of paper and dough