When I was a young girl learning to bake I made a few chocolate "soap" cakes that has haunted me almost as long as my infamous rhubarb pies that "even the chickens wouldn't eat". I learned by reading my King Arthur Flour Baking book (about 15 years ago) that it was NOT my fault that my chocolate cakes tasted soapish way back then. I simply used some recipe that didn't state what type of cocoa. I was amazed that 50+ years of baking and trying every chocolate cake recipes I ran across that most of those recipes didn't specify what type of cocoa to use. My family occasionally asks me if I am greasing my cake pans with soap *sigh* ...cause of my horrible reputation garnered in my teens. I have been very careful since learning from KA book and keep both types of cocoa on hand for those baking emergencies. Thank You KA for teaching this old cat new tricks. Now if you have any hints on how to get my family to try another Rhubarb pie recipe attempt...

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