Walnut Brownie Loaf W/Cocoa Fudge Frosting

READY IN: 1hr 34mins
Recipe by KerfuffleUponWincle

A Diamond California Walnuts recipe, from McCall's Magazine, September 1982. NOTE: 2/3 cup milk can be substituted for the 8 ounce container of plain yogurt -- when using milk, omit baking soda. NOTE: If baking in glass loaf pan, reduce oven temperature to 325 degrees.

Top Review by Dienia B.

this is a moist nice cake . the frosting is great mr picky was a very happy man try this one you will be happy

Ingredients Nutrition


  2. Preheat oven to 325 degrees (glass) or 350 degrees (metal).
  3. Cream butter, sugars and vanilla.
  4. Add eggs one at a time, beating until mixture is light and fluffy.
  5. Combine dry ingredients; add to creamed mixture in thirds, alternating with yogurt.
  6. Stir in chopped walnuts.
  7. Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 325 degrees (glass) or at 350 degrees (metal) for 65-75 minutes, or until cake springs back when lightly touched ~ top may be cracked.
  8. Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with cocoa fudge frosting.
  10. Melt butter. Combine butter with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency.
  11. Frost cooled brownie loaf and garnish top with coarsely chopped walnuts.

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