Do you think I could make these with whole-wheat flour? WW absorbs liquid differently, I think, but I never remember if it absorbs more or less than white flour. Also, I don't care for molasses. Is it a small enough amount to leave out entirely or should I substitute honey like I do for most things? I absolutely LOVE browned butter. Browned butter frosting from the 1970's Betty Crocker is the BEST for banana or spice cake. I've even done frosting with half browned butter and half softened butter to get both good flavor and spreadability for a cake contest (and I won grand prize!).

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