The molasses are both light-brown and dark-brown sugar, although there is more brown sugar. A deeper, darker color, somewhat more moisture and acidity and a richer aroma with more noticeable caramel undertones are added to the increase in molasses.
Dark brown sugar can be replaced with a light brown in a pinnacle; however, the variation in the moisture content between baked cakes (e.g. cakes) can influence the way the cake increases. The two also alter the taste and color of the recipe. Dark brown sugar has a deeper flavor and a darker color.