This recipe requires Greek yoghurt and applesauce.

•FOR CAKE: •1 cup water •1/2 cup butter •1/3 cup unsweetened cocoa powder •2 eggs •3/4 cup Greek yogurt (low fat or full fat) •1/2 cup unsweetened applesauce •2 cups whole wheat pastry flour (or 1 cup regular whole wheat flour plus 1 cup white flour) •1-1/2 cups sugar •1 teaspoon baking soda •1/2 teaspoon salt • •FOR FROSTING: •1/2 cup butter •1/3 cup unsweetened cocoa powder •6 tablespoons milk (whole or 2%) •1 teaspoon vanilla extract •4 cups powdered sugar •1 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. 1. Add the butter, water, and cocoa to a medium bowl and microwave until it boils, approx. 2 to 2-1/2 minutes. Whisk until smooth and set aside to cool. 2. In another medium bowl, whisk the eggs; then add the yogurt and applesauce and whisk until combined. Set aside. 3. In a separate large bowl, whisk together the flour, sugar, baking soda, and salt. Add the warm chocolate mixture; stir to combine completely. Add the yogurt mixture; stir again until completely combined. 4. Pour batter into one ungreased 13x18 baking sheet (jelly roll pan) or two 13x9 baking sheets. 5. Bake for 15-20 minutes until toothpick inserted in center comes out clean. 6. Frost right away while cake is still hot. Pour on frosting and gently spread to edges with a spatula. 7. Let frosted cake cool completely, cover, and store in refrigerator. FROSTING (make this while cake bakes): Melt butter in medium bowl in microwave (30-40 seconds). Whisk cocoa into melted butter until smooth. Whisk in milk and vanilla until well combined, and then whisk in powdered sugar until smooth. Stir in chopped nuts, if desired. Note: If frosting thickens too much to pour over cake, zap for 20-30 seconds in microwave to warm and thin it. Stir and frost cake. Keep cake refrigerated. Frosted cake is freezable; thaw uncovered for 1 hour before serving.