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 cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1 (8 oz.) container of plain yogurt at room temperature or 2/3 c. milk
1 c. chopped nuts (Walnuts coarsely chopped)

If using milk omit baking soda. Cream butter and 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 9 x 5 x 3 loaf pan. Bake at 350 degrees for 65 to 75 minutes or until cake springs back when lightly touched with finger tip (top may be cracked). Cool in pan 10 minutes. Invert on wire rack and cool completely.

Frost with Cocoa Fudge frosting. 2/3 cup milk can be substituted for 8 oz. container of plain yogurt. When using milk omit baking soda.

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
Walnuts

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 nuts.