My youngest wants a rainbow chocolate chip chocolate cake. We settled on a four-layer cake with chocolate frosting and mini chocolate chips in the batter. I used Heritage Wheat all-purpose flour from Sunrise Mills both to see how well it bakes in a cake, and if my digestive tract has any issues with it. Using a recipe for yellow cake from my go-to Better Homes and Gardens cookbook, I did four layers (because that is how many pans I have), and used gel food coloring to make yellow, orange, pink, and purple (which is more indigo because a second drop of blue slipped in). I halved the cooking time recommended since the layers were thin, then added 2 more minutes which I didn't need (my gluten-free cakes lately have been not cooked through, so I was apprehensive). The cake was slightly dry, but definitely cooked, and the layers were easy to handle. It was also easy to frost with a thin layer of chocolate frosting (store-bought 'cause I didn't want to make it). The family said it was good cake! (Which are words that have not been uttered for the last few cakes, when I was using different flours.) The mini chocolate chips were rather lost in the frosting and crumb, but I also forgot to put them in until the last minute, so we'll try to remember them earlier next time. Oh, and no tummy troubles, huzzah!

Chocolate "rainbow" cake