Thanks, Claudia. I had the same question. I've seen egg replacers at
wwww.nutsonline.com. There's can only be used to substitute for two eggs,
though, so I'm not sure how you would use it in a recipe that called for
more eggs.
Lisa Belville
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----- Original Message -----
From: "Claudia" <[email protected]>
To: <[email protected]>
Sent: Friday, June 08, 2012 3:51 AM
Subject: [CnD] Egg Substitute in Below Recipe?
I would like to make this tomorrow, but what is egg substitute?
Claudia
On 6/7/2012 12:06 PM, marilyn deweese wrote:
Easy Pineapple Orange Cream Cake
1 (15 1/4-ounce) can crushed pineapple in juice, undrained
1 (18.25-ounce) package yellow cake mix,
1 (11-ounce) can mandarin oranges in light syrup, drained,
1/2 cup egg substitute,
1/2 cup fat-free mayonnaise
1 (12-ounce) container frozen fat-free whipped topping, thawed,
1 small package sugar-free vanilla instant pudding mix
1. Preheat oven to 350°.
2. Drain pineapple, reserving juice, set pineapple aside.
3. Combine reserved pineapple juice, cake mix, mandarin oranges, egg
substitute, and mayonnaise in a large bowl. Beat with a mixer at medium
speed until well blended. Pour batter into a 13 x 9-inch baking dish
coated with baking spray.
4. Bake at 350° for 35 minutes or until a wooden pick inserted in center
comes out clean. Cool in dish on a wire rack.
5. Combine drained pineapple, whipped topping, and vanilla pudding mix in
a medium bowl, and beat at low speed just until blended. Spread pineapple
mixture evenly over top of cake. Cover and store cake in refrigerator.
Jackie.
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