Betwixt & Between

I was inspired by Omnomicon’s Rainbow cake and made my own. I used a different recipe but copied her coloring process.

Ingredients
• 4 cups white whole wheat flour
• 4-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup shortening
• 3/4 cup granulated sugar
• 3/4 cup Splenda
• 4 eggs beaten
• 1 teaspoon vanilla
• 2 cups milk
• food coloring – at least 2 packages of 4 colors.

Directions
1. Preheat oven to 325.
2. Mix flour with baking powder and salt.
3. Cream shortening with the sugar and Splenda.
4. Add beaten eggs and beat mixture until smooth then stir in vanilla.
5. Add flour mixture alternately with milk into creamed mixture.
6. Lightly grease and flour spring-release baking pan.
7. Divide batter into 6 dishes and add a color of the rainbow to each dish using food coloring (use color chart on back of packages to create your colors).
8. Drop the colors, one by one, into the middle of the pan, to make concentric circles.
9. Cook for 45 minutes then cool in pan for 5 minutes.
10. Turn out to cool completely on cake rack.
11. Frosting as desired (I used Omnomicon’s, but it was not my favorite)

The cake turned out beautifully, and several people felt it tasted like cornbread, which is good, because I like cornbread! I could also feel good about eating it, because it was whole wheat, specifically white whole wheat. White whole wheat flour tastes a lot more like white flour than regular whole wheat flour. Most whole wheat flour is made from red winter wheat which has high levels of tannin and tastes bitter. Whole wheat flour from white wheat is just as nutritious as regular whole wheat flour, but tastes much better because it has almost no tannins. White whole wheat flour is available at most grocery stores.