Whole Wheat Chocolate Tier Cake

Medium Size Chocolate Tiered Cake
(or 1 sheet cake or 2 9x1.5 cake pans)
(3 7.5X1 inch cake pans +2 mini cake pans+ 1 muffin)
Wet ingredients:                 Dry Ingredients:
1 c. water                         2 c. wheat flour
1/2 c. canola oil             1.5- 2 c. sugar
1/4 c. cocoa                     1 t. baking soda
1/2 c. applesauce              1 t. cinnamon
1 t. vanilla                         1/2 t. salt
3/4 c. greek yogurt          
2 eggs

Large Size Chocolate Tiered Cake
(2  9x1.5 inch cake pans + 2 7.5X1 inch cake pans +2 mini cake pans)
Wet ingredients:                 Dry Ingredients:
1 1/2c. water                  3 c. wheat flour
3/4 c. canola oil              3 c. sugar
1/2 c. cocoa                   1 1/2 t. baking soda
3/4 c. applesauce            1 1/2 t. cinnamon
1 1/2 t. vanilla                  3/4 t. salt
1 c. greek yogurt          
3 eggs

Directions:

1. Melt water, oil, and cocoa in microwave for 2 minutes

2. Cool while mixing remaining wet ingredients.

3. Stir cooled cocoa mixture into wet ingredients

4. Mix dry ingredients in a separate bowl, then stir into wet.

5. Grease & flour pans (or line with parchment paper) & fill half full with batter.

5. Bake at 350* for 15-20 min - just until center is not wet or fork comes out clean.

(don't overbake or it will not be moist... but bake enough for strength to hold tiers)

(15 min for cupcakes, 17 mini cake pans, 20 for 7.5 cake pans, 24 for 9 inch cake pans)

6. Cool in pans for a few minutes. Carefully remove from pans & frost.

*Note: the medium size cake makes 6 c. batter
A jelly roll pan needs all 6 cups batter,
(so does a 9x13 pan, but it is a thicker cake)
A 9x1.5 inch round cake pan needs 3c. batter,
A 7.5x1 inch round cake pan needs 1.5c. batter