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  1. C

    Why do only egg yolks and not whole eggs get used in a coconut - pecan frosting?

    Can someon explain why we waste 4 egg whites in a coconut - pecan frosting for a German Sweet Chocolate cake instead of using 2 whole eggs? Does the egg yolks give a flavor, consistency, color that whole eggs would detract from? I hate to experiment because the loss could be expensive.
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