On Thu, 17 Sep 1998 08:09:43 -0400 Linda Murray <[log in to unmask]>
writes:
>I have tried the standard egg replacements (oil or vinegar,water, baking
>powder) listed in the Food Allergy Network cookbook with the Duncan
Hines
>cakes without much luck.  The case rises okay but as soon as it cools
>it
>falls rapidly and is difficult to eat.

I've had the same experience with the substitute.  I also find that mixes
that use oil instead of butter/margerine seem to fall a bit after cooling
too, but not the same extent.  I just don't like the texture with all
that oil.  I stick with the Butter Recipe Golden and use margerine.  I
can tolerate eggs well enough in things like a cake to stick with real
eggs.  I just have to limit how much I eat at one time :-)

Kathy P.

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