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melted), use 3 tablespoons of cocoa and 1 tablespoon of oil for each one ounce block or envelope.
• Instead of semisweet chocolate (either one 6-ounce package of chips • or six 1-ounce blocks of baking chocolate), use 6 tablespoons' of cocoa plus 7 tablespoons of sugar and 1/4 cup of shortening.
• For a 4-ounce bar of sweet baking chocolate, substitute 3 tablespoons of cocoa plus 4-1/2 tablespoons of sugar and 2-2/3 tablespoons of shortening.
Creme de Cacao Pie has been adapted ffom the Creme De Cacao Pie from Hershey’s Chocolate Treasury. The original version of Creme de Cacao Pie contained more than 1000 mg. of cholesterol or 125 mg/serving. This version contains less than 1 mg of cholesterol per serving because cornstarch was substituted for egg yolks as the thickening agent, margarine was substituted for butter, and low-fat milk for whole milk.
92.7%