Cocoa powder: Any unsweetened cocoa powder will function for this recipe. I love using Ghiradelli, but Hershey’s ultra-dark cocoa is a fantastic alternative. Milk: Entire or two% milk is best to maintain the cake super moist. DID YOU MAKE THIS RECIPE?I'd really like to hear what you think that of https://billl035kgb2.oblogation.com/profile