I bake for a couple of local businesses (cafes and a movie theatre) and wanted to try making a mocha pound cake. This looked like an excellent base recipe to start from. I added extra espresso powder, and a half cup of espresso baking chips; I also used 2/3 cup of sour cream instead of the milk. It's in the oven now! I'll let you know how it comes out. Also planning to drizzle a coffee glaze on the top...thanks for your terrific website and products! I also use your brownie recipe in a gluten-free version and everyone loves it!

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