need cake help

[istylit71]

I've been making Black Magic Cake for years, but recently I've begun having problems with my cake sinking in the middle. I thought I was using too much baking soda, but I was extra careful this time and it sank again anyway. I've traced the problem to my cocoa powder. I've recently started using Wilbur Dutch Processed Cocoa Powder. (years ago it was sold under the "Ideal Cocoa" brand here in PA.) The flavor is much better than Hershey's. Anyway, my question is: If I want to use Dutched cocoa, do I cut out the baking soda, or add something acidic, like buttermilk instead of regular milk? Just in case, here's the recipe I use:

2 c. flour

3/4 c. cocoa

2 c. sugar

1 tsp baking powder

2 tsp baking soda

pinch salt

1/2 c oil

2 large eggs

2 tsp vanilla

1 c. milk

1 c strong black coffee

Thanks in advance for any help you can give!

Jen

[luv2bake]

You already have baking soda in the recipe to counterbalance the cocoa so just try it out with your new cocoa leaving the recipe the way it is.