Lori, I'd substitute some of our white whole wheat flour - you could try up to half. I wouldn't substitute whole wheat cake flour (I've never heard of whole wheat cake flour, so wouldn't know how to use it...). Nor whole wheat pastry flour; the protein is too low. Try white whole wheat, half and half; or traditional (red) whole wheat, substituting 1/3. I haven't tried it, but that's my best guess...

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