Cook'n with Betty Crocker
Cook'n with Betty Crocker


Cook'n Recipe Organizer
Cook'n Download


Thank you so much for your awesome newsletters and software. I just wanted to let you know that I recommend your products every chance I get. My co-worker is looking for something to get her dad for a retirement gift and she thought it was such a great idea.

Dee Goss  

• Current Issue
• Newsletter Archive


• Contact Info

Order today and
SAVE 10% ! Click here to find out how.

Volume II
August 31, 2006

Cocoa Differences

Hi -- If I use non-alkalized cocoa instead of Dutch-processed cocoa, how will that affect my cake if the recipe calls for Dutch-processed. I understand that it is processed differently, but will the cake then not be as rich if I use non-alkalized?

Thank you, Rebecca

Hi Rebecca 

Below you'll find the information you're seeking on the two types of baking cocoa. Remember, you'll need to make adjustments to use them interchangeably in recipes.

Hope this helps,

Desi @ DVO

If you substitute nonalkalized with alkalized cocoa, or vice versa, the use of baking soda or baking powder depends on the result being sought. For more information, click here.(

General substitution for 3 tablespoons (18 grams) Dutch-processed cocoa: 3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8 teaspoon) baking soda

General substitution for 3 tablespoons (18 grams) natural cocoa: 3 tablespoons (18 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar

Good luck - Desi @ DVO

Email your thoughts to us. Tell us about you and your family, and send us a picture. We'd love to hear from you...and who knows...perhaps you will be the star of the next newsletter!

. No More Shortening
Appealing Eggs
Cakes for a Crowd
Having A Bad Day?
HomeCook'n Cover Page

Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us
| Link to Us

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656
Powered by