| 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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