What happens if you only put half the eggs in a cake mix?

If you only put half the eggs in a cake mix, you'll end up with a cake that's:

* Denser and more crumbly: Eggs act as a binder in cakes, so using fewer will mean less binding power. The cake will be more compact and dry.

* Less flavorful: Eggs contribute to the flavor of the cake. Using fewer will result in a less flavorful cake.

* Less airy: Eggs help to incorporate air into the batter, making it light and fluffy. Fewer eggs will mean a denser, less airy cake.

* Potentially more difficult to work with: The batter may be too thick and sticky without the proper amount of eggs.

It's generally not recommended to use half the eggs in a cake mix. The recipe is balanced to use the specified amount of ingredients, and altering it can significantly affect the outcome.

If you're short on eggs, you might consider:

* Substituting a flax egg: This is a vegan alternative to eggs made from ground flaxseed and water.

* Using applesauce or mashed banana: These can add moisture and sweetness to the cake.

* Baking the cake in a smaller pan: This can help to compensate for the reduced volume.

However, it's important to note that these substitutions will not perfectly replicate the original recipe. The texture and flavor of the cake will be different.