Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 180 celsius. grease sides and line bottom of 24 cm springform tin. sift together flour and bicarb. put aside. using an electric mixer, cream the butter then gradually add the sugar and beat until well combined. add the eggs one at a time, beating well after each addition. add vanilla and melted chocolate. turn mixer to low and beat in 1/3 flour alternating with 1/3 the sour cream, at a time. beat in boiling water. the mix is really runny. pour into tin. cook for 60 - 70 minutes or until a skewer comes out clean. cool in tin for 10 minutes then remove to wire rack. cool completely. ice.

Target recipe: line 12-x9-inch (3 l) baking dish with waxed paper; lightly butter paper. set aside. in large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly. remove from heat. stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended. turn in to prepared pan. scatter small dollops of peanut butter over top. using the tip of sharp knife, swirl peanut butter into fudge. chill until set. cut into 1 1/2 inch (4 cm) squares. fudge can be frozen in sealed container for up to 1 month.