Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set oven to 375 degrees. grease a 8x8-in baking pan. in a blender or food processor, beat the eggs for 2 minutes. in a large bowl, mix together the sugar, flour, cocoa and salt. slowly beat in the whipped eggs. beat in the melted butter and the vanilla. stir in the chopped nuts. spread the batter in prepared pan. bake for 45-50 mins, or until the cake tests done. cool.

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.