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.