Hi Ana, it should work fine to substitute brown sugar for the white sugar called for in this recipe, and this may even give you the moister texture you're looking for. Since it can be hard to tell the effects of multiple substitutions, I would stick to just the brown sugar substitution this time and see how that works for you, and save the egg substitution for another baking adventure. Adding an egg may, indeed, give this cake a bit more structure, but may also extend the baking time slightly. 

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