As a side note - regular and Dutch cocoas are not equal when baking. If you are using a recipe that calls for baking soda, the Dutch processed cocoa won't work because it does not react with soda. You must use baking powder with Dutch cocoa -- "or other acids in sufficient quantities" according to Joy of Baking. What that amount is, I have no idea. I think it easiest to just find a similar recipe that calls for Dutch cocoa rather than trying to substitute regular cocoa and vice-versa.

Nancy

Here is a link that might be useful: Joy of Baking -- Chocolate