Originally Posted by Tink's Mom
Originally Posted by ptquilts
has anyone adapted this recipe to use with baker's chocolate instead of cocoa? I came into a 50 pound box of unsweetened chocolate and it is lasting a long time.
Cocoa isn't sweetened either...I'm pretty sure they are one and the same.
You might have to melt the bakers choc. and mix it in with the liquids.
We circulated this around our office a year or two ago. Some of us substibute our favorite sugar replacement for the sugar, and it works fine. LOL I just made this a few hours ago.
It rises above the mug when baking in the microwave but stays in the cup.
Our average mug here in the states usually is between 10 and 12 ounces. And then there are larger ones. This works in the 10 -12 oz. fine.
I also sometimes add some walnuts or pecans. I'm sure coconut will work. Thanks for the applesauce tip. I'm going to try that one too.