i used ener-g egg replacer and the cake came out really weird. it was super flat and didn't seem to yield near as much cake as it should have (it was barely 1/4" thick when covering the bottom of a 9x12 pan)
after telling my friend what happened, she said that's happened to her the 2 times she tried using ener-g egg replacer in a store-bought cake mix.
i made a cake for someone in the past using mashed bananas as the egg replacer and it came out fine.
anyone have any cooking tip insights for me on this?