I know it's been asked, but the forum search still isn't working for me. I have a 6 qt, but will take another of the recipes & adjust it.
I'm just wondering how much cocoa I'm needing to make it chocolate?
Can anyone help me?
I'm not sure but I thought somewhere I read to substitute out 3/4 c. of the ps with baking cocoa.....but for a 6 qt. that doesn't seem like enough to really make it dark.....maybe if you used Hershey's Special Dark cocoa? I really don't know, I'm just trying to help.
When I tried to make chocolate bc the icing became VERY airy; my piped dots looked like cocoa puffs! I wasn't laughing at the time, but kind of funny now!
I dont measure the cocoa; just dump:
Sugarshack, since you don't measure, does it normally require more creamer or does the butter give it more moistness? Can you give me a guestimate (1/2, 3/4, whole container, etc) of cocoa?
I started with 3/4 cup of cocoa and added then added 8 tablespoons more to achieve taste and color. HTH
dandelion, you need more creamer cuz of the cocoa. i would guess about 2 cups?