Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter,; gradually add brown sugar, beating well. add eggs, one at a time, beating well after each addition. add chocolate, mix well. combine flour, soda, and salt; gradually add to creamed mixture alternately with sour cream. beat well. add water and vanilla; stir well. pour batter into 3 greased and floured 9in cake pans. bake at 350* for 25 minutes or until cake tests done. cool in pans 10 minutes. remove and cool completely on wire racks.

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.