Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, shortening and sugar in a large bowl. add eggs and vanilla and blend well. combine dry ingredients and add alternatively with water to creamed mixture. pour into greased floured 9" round layer pans or two 8 inch square pans. bake 350 for 35-40 minutes for 9" layers or 40-45 minutes for 8" pans. cool 10 min and remove from pans. cool completely and frost as desired.

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.