I don't know about you but I can never find Dutch Processed Cocoa Powder. None of the grocery stores I frequent carry it and all of Martha's recipes that contain chocolate usually call for the Dutch Processed variety.
I stopped in at my local Target Superstore this evening to get a prescription filled and checked the baking aisle. I didn't see anything labeled Dutch Processed. I asked an associate nearby and they of course told me it was a brand name that they didn't carry anymore and cocoa powder is all the same. I had a hard time believing that. If it was all the same why oh why do they take the time to type out Dutch Processed in a recipe.
I went back to the cocoa powder section and decided to read the backs of the labels and I found one that said the chocolate is alkalized in the Dutch way. Hmmmm..... I bet that means Dutch Processed.
This is it...
I'm making this for Thanksgiving...
A Salted-Caramel Six-Layer Chocolate Cake (photo via)
Doesn't it look delightful? I'm supposed to use a candy thermometer for the caramel but the one I ordered from Pampered Chef, through my sons preschool fundraiser, has not come in yet. I guess I'm going to have to wing it. My layered cakes usually never stay upright. They're always sliding around. Say a little prayer for me. I'll need it with everything else I'll be cooking and baking.
UPDATE: This cocoa powdered was sweetened and the recipe called for unsweetened so I had to reduce the amount of sugar. I also did not attempt the caramel without the candy thermometer. I may give it another try when my thermometer arrives.
Thanks for stopping by Blue Sky Confections!