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

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 loaf pan. Bake at 350°F 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 or plate and cool completely. Frost with Cocoa Fudge Frosting.

Cocoa Fudge Frosting:

1/4 c. (1/2 stick) butter
1/4 c. cocoa
1 1/2 c. confectioners' sugar
3 tbsp. milk
1/2 tsp. vanilla
walnuts, for decorating top

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

Submitted by: Rita Meade