"Wayne Boatwright" > wrote in message
...
> On Sun 21 Aug 2005 05:46:13a, Mr Libido Incognito wrote in
> rec.food.baking:
>
>> Hoges in WA wrote on 21 Aug 2005 in rec.food.baking
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>> > On Sat 20 Aug 2005 07:40:25p, Roy wrote in rec.food.baking: snipped
>>> >
>>> >
>>> > Granted, the recipe the OP posted looked suspiciously like one
>>> > from AU or UK,
>>> > given the SR flour and custard powder, but... There was that
>>> > mention of cocoa. :-)
>>> >
>>> > Cheers!
>>> >
>>> > --
>>> > Wayne Boatwright *¿* ____________________________________________
>>> > snipped
>>>
>>>
>>> Wayne:-
>>>
>>> OP is definitely in AU - WA = Western Australia. Probably 37
>>> squillion miles from you, and probably on the other side of the
>>> planet depending on where you are.
>>>
>>> OP is also definitely not an expert - is nearly a complete klutz who
>>> struggles daily/weekly to make things in the kitchen.
>>>
>>> Is Hershey's cocoa different from other cocoa in any great degree?
>>> Doubt I could get it down where I live.
>>>
>>> Hoges in WA
>>>
>>>
>>>
>>
>> OP probably uses Fryes Cocoa....which isn't dutch processed.
>> To my tastes Dutch processed tastes less bitter.
>>
>
> Agreed, but some recipes may need to be adjusted because of the lower
> acidity of Dutched cocoa.
>
Wayne, at some time or other I've used all of them and by the time you've
added sugar, vanilla and perhaps coffee and buttermilk, it doesn't matter
much which type you use.
Graham