Sorry, BB - this blog platform doesn't have any "print friendly" option. Here's what you need to remember: For recipes using baking soda (or mostly baking soda), without any other acidic ingredient, use natural cocoa. For recipes using baking powder (or mostly baking powder), use Dutch-process cocoa. For recipes that don't use any chemical leavening, use either, choosing the one whose flavor/color you prefer. Hope this helps - I totally hear you about "senior brain!" :) PJH

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