OK on the question from Denise asking if you can use Dutch-process cocoa in other recipies can you use natural cocoa in reciepes that call for Dutch cocoa? Is there a rule of thumb on how to adjust for the exchange for the levening? I bought one of those "Volume packs" from my local warehouse grocery store, I got lots natural cocoa left from the holidays!......it was a good deal. James, you might want to add some baking soda to any chemically leavened recipe calling for Dutch-process cocoa where you want to use natural. How much? Depends on how much cocoa. I'd say, maybe, 1/8 teaspoon to every 1/4 cup of cocoa called for? It's a guess, but probably a reasonable one. Good luck - PJH

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