| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Butter or margarine softened |
| 3/4 | c | Packed brown sugar |
| 3/4 | c | Granulated sugar |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1 3/4 | c | Unfitted flour |
| 1/2 | c | Cocoa |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 8 | oz | Plain yogurt * at room temperature * |
| 1 | c | Chopped walnuts |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Cocoa |
| 1 1/2 | c | Powdered sugar |
| 3 | tb | Milk |
| 1/2 | ts | Vanilla |
| Coarsely chopped walnuts |
INSTRUCTIONS
COCOA FUDGE FROSTING cream together butter, sugars and vanilla. Add eggs one at a time, beating till mixture is light and fluffy. Combine dry ingredients. Add dry ingredients to creamed mixture in thirds, alternately with yogurt. Stir in chopped walnuts. Pour into a greased 9x5 loaf pan. Bake 350* 65-75 minutes or until loaf springs back to touch. Top may be cracked. Cool in pan 10 min. Invert on wire rack and cool completely. If you choose to frost ( I never have, it is wonderful plain) this recipe came with the following frosting. Cocoa Fudge Frosting: Melt butter. Combine with cocoa, sugar, milk & vanilla, beat until smooth and creamy ; adding additional powdered sugar if necessary for spreading consistency. Garnish with chopped walnuts. Posted to recipelu-digest Volume 01 Number 592 by "Pauline J.Pelletier" <pjpellet@turbont.net> on Jan 24, 1998
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