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

Directions

  1. BROWNIE LOAF DIRECTIONS:.
  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.
  9. COCOA FUDGE FROSTING DIRECTIONS:.
  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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