Can you make this fabulous looking cake with whole wheat flour (so I can feign the healthiness factor)? I was thinking of using 1/2 KA white whole wheat and the other half KA whole wheat. I'd say start out with 1/3 white whole wheat and 2/3 reg. flour. Then you can increase the WW each time until you reach a ratio you are happy with. Remember, it's better to work your way up with WW rather than go full on and have a poor result. ~ MaryJane

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