Preheat oven temperature 320-degrees.

Grease and flour the pan, making sure to get into all nooks and crannies.

In a small bowl, whisk flour, baking powder and salt and set aside.

Mix butter and granulated sugar until creamy, add and mix eggs one at a time.

Add vanilla and milk and mix.

Mix in flour until smooth. Don't overmix the batter.

Grease pan and lightly flour. Mix equal parts vegetable oil, Crisco shortening and flour to create a foolproof substance that can be brushed into the baking pan to prevent sticking.

Tint a small amount of batter with food gel coloring. Use a fine paint brush to paint food color directly into lower level areas of the pan. Add the tinted batter directly into the same area. Place pan in freezer for ten minutes.

Repeat these steps with the higher level areas of the pan, making sure you freeze between each batter-painting effort.

After all areas of the pan have been painted, freeze for another final 10 minutes before adding the remaining plan batter into the pan.

FREEZING THE PAN AFTER EACH PAINT SESSION IS CRITICAL TO PREVENT THE TINTED BATTER FROM BLEEDING INTO EACH OTHER.

Bake at 320 degrees for about 35-40 minutes or until lightly golden. Test cake doneness with toothpick test.

Allow cake to cool in the pan for about 15 minutes before inverting.

Refer back to original blog post for additional tips.