I've been doing this for years, only I just kind of "eyeballed" the amount of molasses and mixed it into the white sugar until it looked as dark as I wanted it. But thanks to this post, now I know exactly how much molasses to use snd I don't have to do any pre-mixing. Thanks! P.S. I've had my eye on that Brown Sugar Poundcake for a while now. I think this was the nudge I needed to make it!

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