Has the leavening for this recipe changed over time? I noticed where PJ set the "chocolate-y spatula" that the recipe is called Chocolate Pound Cake (handwritten as Chocolate Loaf Cake) the recipe also calls for a 1/4 teaspoon of baking soda which is not in the current recipe (but there are other differences). I've used this recipe often with sugar and KA cake flour so I omit the cake enhancer with good results. I tried this with the new KA Baking Sugar Alternative and it did not rise well. The next time I doubled the amount of baking powder and added a half teaspoon of baking soda and got much better results - perfect even. I also generally use about half of the espresso powder since too much seems bitter to me. Since the BSA items may seem less sweet after baking, I added a tablespoon of cinnamon which to me makes the cake taste sweeter with BSA.

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