In the instructions above, you state that you use egg whites leftover from making the cake batter for the frosting. However, the recipe that the blog links to ("Favorite Fudge Birthday Cake") doesn't mention separating eggs. Can you please clarify? I'd love to make this cake for a dinner party this evening! Hi MaryAnn - Turn to the cupcake recipe, and here's what you'll see in the list of ingredients, under "Cake:" Batter for Favorite Fudge Birthday Cake* Want to use your ingredients more efficiently? Reduce the vegetable oil from 3/4 cup to 2/3 cup; and add 2 egg yolks to the batter along with the 4 whole eggs, reserving the 2 whites for the frosting. So follow the fudge cake recipe, adding 2 egg yolks to the batter and reducing the oil, as indicated above. Enjoy - PJH

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