"Dan Levy" > wrote in message
...
>
> "Alex Rast" > wrote in message
> ...
> > All these subtleties are exactly that - subtle. Most of the time the
> impact
> > on a cake won't be large, so usually experimenting with a different type
> of
> > cocoa won't be disastrous.
>
> why would it have to be all one or the other for that matter? a mix of
dutch
> and regular cocoa may prove the optimal thing.


The reasons for using one or the other are chemical. One reacts to leaveners
that the other does not. You can make adjustments if you are in a pinch, but
for the best results, use what the recipe calls for.

kimberly
>
>