Here is a follow up question to my baking powder post from Bonnie Brooks: "I have a question regarding baking powder in recipes that can be doubled, such as my chocolate cake recipe. When doubling a recipe, do you double the baking powder and baking soda (if called for)? I always double everything, but not sure if this is the proper thing to do. I would really like an answer to this question." The leavener is only a problem if you change the size of the pan. If you are making two cakes and baking your cake in the same size pans as the recipe recommends, the recipe will turn out fine. If you are trying to bake a larger version of your cake, you may need to reduce the amount of baking powder to ensure that your cake rises properly. You would reduce 1/4 tsp for every cup of flour in the recipe. If you are more than doubling a recipe, it is best to weigh your ingredients instead of measuring with dry measures. In larger quantities what is a slight variation in quantities becomes a large mistake. Also if you are using dry spices, reduce the amounts because you will end up with a stronger flavour than in the original recipe. Thanks for your question! Is anyone trying to cook the crab dish from the West cookbook? I'm waiting for submissions!