Thanks for this recipe and all the good ideas for substitutions. I made some using the powdered egg whites as suggested (added to the mix as I was making it up).I put the cake mix and glaze mix in tightly covered containers instead of the individual packets, and gave it to my dad along with a bottle of Smucker's 'Baking Healthy'Oil and Shortening Replacement to substitute for the oil.He loves desserts but has to watch his cholesterol. This is something he can make up easily one serving at a time,and without whole eggs and added oil fits better into his diet. He makes it in a bowl;says it's easier to eat than from a mug.