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  1. #1
    Deal GURU
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    Default Hershey's Cocoa as a substitute for Baking Chocolate

    HERSHEY'S Cocoa can be used as a substitute in recipes calling for baking chocolate.
    For rich chocolate desserts calling for semi-sweetened baking chocolate:
    1 ounce semi-sweet baking chocolate = 1 tablespoon cocoa + 3 1/2 teaspoons sugar + 2 teaspoons shortening
    For rich chocolate desserts calling for unsweetened baking chocolate:

    1 ounce unsweetened baking chocolate = 3 tablespoons cocoa + 2 teaspoons shortening or oil

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  3. #2
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    1 ounce semi-sweet baking chocolate = 1 tablespoon cocoa + 3 1/2 teaspoons sugar + 2 teaspoons shortening
    Just curious has anyone tried this? I have before but it is very gritty and just doesn't taste right to me. If you have tried it is there a secret that I am missing?
    Thanks

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    Deal GURU
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    I always use margarine or butter instead of the oil.

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    this is interesting never thought of using it as a substitution
    Mdowdy

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    I always use margarine or butter instead of the oil.
    Thanks Suey, I will have to try that next time.

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  11. #6
    Budget101 Done Digging
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    Kim, I've done this before. I always melt it on the stove. Just warm it enough to get the cocoa and sugar to blend together well. Then I will let it cool a little bet. This is for recipes that are all chocolate. Like chocolate cake or cookies. It taste the same to me.

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