3/4 c. butter, softened
3/4 c. packed brown sugar
3/4 c. granulated sugar
1 tsp. vanilla
2 eggs
1 3/4 c. unsifted all-purpose flour
1/2 c. Hershey's cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1 (8 oz.) container plain yogurt, at room temperature
1 c. Diamond walnuts, coarsely chopped

2/3 cup of milk can be substituted for the 8 oz. container of plain yogurt. When using milk, omit baking soda.

Cream butter, sugars and vanilla. Add eggs, one at a time, beating until mixture is light and fluffy. Combine dry ingredients. Add to creamed mixture in thirds alternately with yogurt. Stir in chopped walnuts. Pour into greased and floured 9x5x3 inch Ekro loaf pan.

Bake at 350 degrees for 65-75 minutes or until cake springs back when lightly touched with fingertip (top may be cracked). Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with Cocoa Fudge Frosting.

COCOA FUDGE FROSTING:

1/4 c. butter
1/4 c. Hershey's cocoa
1 1/2 c. powdered sugar
3 tbsp. milk
1/2 tsp. vanilla
Diamond walnuts, coarsely chopped

Melt butter. Combine with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar, if necessary for spreading consistency. After cake is frosted, decorate top with coarsely chopped walnuts.