3/4 c. butter, softened
1 c. firmly packed dark brown sugar
1 c. sugar
1 tsp. vanilla extract
2 eggs
1 c. coarsely chopped pecans or walnuts
1 3/4 c. unsifted all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. cocoa
1 (8 oz.) carton yogurt OR
2/3 c. buttermilk

Cream butter; gradually add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Beat on high speed for 2 minutes.

Combine nuts with 1 teaspoon flour; set aside. Combine remaining flour, baking powder, soda, and cocoa; add to creamed mixture alternately with yogurt, beginning and ending with flour mixture. Mix well after each addition. Stir in nuts.

Pour batter into a greased, floured, and waxed paper-lined 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove cake from pan, and let cool completely. Yield: one loaf.