> wrote in message
...
>
> Here's one formula I found - but it's for substituting semisweet for
> baking chocolate:
>
> 5 ounces of semisweet chocolate are equal to
>
> 3 oz. baking chocolate + 4 tablespoons sugar
>
> OR
>
> 9 tablespoons cocoa + 3 tablespoons Crisco + 4 tablespoons sugar.
>
>
> However, I thought I'd take advantage of the post-Easter sales. (While
> avoiding, of course, anything that only says "chocolate flavored"!) The
> only things available are milk chocolate bunnies and kisses - not
> semisweet anythings.
>
> And here are other suggestions, most of which are not as helpful as
> what's above:
>
> http://whatscookingamerica.net/Choco...utionChart.htm
>
> Does anyone know (besides chopping it up and using it for chocolate chip
> cookies) how to substitute milk chocolate for baking chocolate in,
> say, devil's food cake or chocolate baked pudding?
>
> Thanks.
>
>
> Lenona.

You can't! Baking chocolate is unsweetened. You can chop up milk chocolate
candy and add it to brownies or cookies though. I don't know what a
chocolate baked pudding is.

You can substitute cocoa for baking chocolate. I do that all the time.