Hey, great trick and LOW IN FAT:

Replace all egg and oil/water combination called in any cake mix with
one can of pumpkin. It's low in fat and great tasting! Works in all
cake mixes (I've tried them ALL) and the kids don't know the
difference. It's a Weight Watchers trick I found from a mom that had
allergy kids!

-
-- In GatewayFEAST@yahoogroups.com, "LauraMacF" <lauramacf@...> wrote:
>
> Have you tried EnerG Egg replacer? It tends to help alot with rising
> issues, but isn't as good a binder (but I've always used much more
> than the EnerG label suggests--I learned from Miss Roben's website
to
> use a heaping Tablespoon with 2 Tablespoons water, instead of just a
> teaspoon, it works much better).
>
> Another egg replacement that works is flaxseed boiled in water, use
> whole seeds (they'll remain in the baked item) or ground. We can't
use
> this anymore since she tests positive to flax, but I tried it a long
> time ago and it's gummy texture seemed like a good binder. I'd have
to
> look up the recipe to give you specific amounts and boiling time.
>
> Then again, I've never tried either of these with regular flour-
based
> recipes!
>
> --- In GatewayFEAST@yahoogroups.com, "nickcarold" <canico.depke@>
> wrote:
> >
> > I tried the cupcake mix with the egg alternative (1.5T water,
1.5T oil,
> > 1tsp. baking powder)for each egg and the cupcakes tasted fine,
but fell
> > in the middle and were very "fragile", almost all air.
> > Melissa, do you have a trick for this? Otherwise, Cherrybrook
might be
> > better.
> >
>