I'm reporting back on the baking powder vs. baking soda/vinegar experiment. I made the cake today, using 2tsps. Bakewell Cream Baking Powder, no vinegar, reduced the salt to 1/4 tsp., and used Double Dutch Cocoa instead of natural. It was a resounding success. Rose nicely, tasted great, family loved it. Thanks Mary Jane! Now I can bake my cake and eat it too! Oh, and to blogger Sharon who wanted to know about reducing the salt by 1/4 tsp., I regularly reduce the salt in most recipes, without a noticeable difference in flavor. The trick is not to try to eliminate it entirely. I have found that you can reduce the salt in yeast breads by about 1/3, without consequence, and in a sweet dessert recipe by about 1/2. I have been doing this for about a year, and no one in the family seems to notice. The only recipes I don't mess with are treasured special occasion recipes - sometimes a girl's gotta eat what a girl's gotta eat!

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