This recipe makes 1 -9???x13??? cake pan or two 9??? round cake pans or can be made into any size cupcakes. For the four tiered cake shown here, I made two batches. With the first batch I poured the batter evenly between three 9??? round pans. With the next batch I filled the fourth 9??? pan to the same level as the other three and then I made cupcakes with the remaining batter. This works perfectly because then you can enjoy some cupcakes right away instead of having to be tortured waiting for the time to serve the cake. My plan was to freeze the rest of the cupcakes for quick treats but there wasn’t any left. Use a glass baking dish and grease the bottom with coconut oil. When using round pans in which the cake needs to be removed to stack, take the pan and place over parchment paper. Draw around the pan with a pen or pencil. Then following just inside of the line, cut out the parchment paper. Grease the bottom and sides of the pan with coconut oil, then place the parchment paper on the bottom.