I had the same delemma you did.....this is what I did. I bought the white cake mix, I didn't use just the egg whites...I used the whole egg...it comes out an off white color...but not yellow....For pure white do as the box calls for and use just the egg whites.....The only thing I do differently is I ADD 1 teasp. almond flavoring and 1/2 teasp. Creme Bouquet (available at cake decorating supply stores) and 1/2 teasp. clear butter flavor.....this makes a great tasting cake!!!!

I prefer Duncan Hines cake mix...I always have great success with them.....now I also use the "sugar syrup" and the suggestion of using the spray bottle is a good one....when I level off the cake by slicing off the raised hump that usually forms in the center of the cake....I make sure to spray well with the syrup. Even if you think you would over do this step...it probably would still be o.k.

You don't want the cake to float in it....but you do want it a little wet at first. The cake will act as a sponge and absorb it all.

Now the icing I prefer above all is a cream cheese Icing...I will give you my recipe that comes out white, does not taste cheesey and does not leave that film in your mouth like shortening recipes do (I hate that taste)

For every 1 lb box of sifted powdered sugar add 1- 3 oz. Philadelphia cream cheese, a dash of salt, 1 teasp. double strength vanilla (this would be like the Spanish vanillas)or two teasp. clear vanilla(from cake decorating store) and 1/2 teasp. almond extract, and four tabsp. real unsalted butter, room temp.

Combine all ingredients in mixer and beat well until all ingred. are smooth and well blended....now taste it....you may want a more almond flavor....add only a quarter teasp. at a time because this is strong...until you get the desired taste....don't go overboard here...proceed slowly.

For the filling I prefer to use the following 1/2 cup pineapple preserves blended into 2-3 cups prepared icing and beaten well.

When you fill the cake..take some of the plain icing and put it in a pastry bag fitted with a plain round tip..not too big. Pipe a rim around the top edge of the cake layer. This will act as a dam for the filling so it doesn't bleed through the frosting. Now spread the pineapple/icing filling just inside the piped ring.

I also like to do the same thing using Raspberry jam..when you blend it with the icing it doesn't taste so strong!! I don't like a gel type filling. Of course you can use any flavor preserves you desire....like before..just go slow and add a little at a time until you reach a satisfactory taste!!

Hope these help. I always get a lot of compliments....I really like using a cake mix as a base....you could also try using the pound cake directions on the box label....that uses pudding mix, more eggs and more oil. It is excellent also. You can still add the flavorings as desired!! Best of Luck...I'll be praying for you!!