1/2 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 egg whites
1 (15.25 ounce) can sweetened condensed milk
3 tablespoons cornstarch
3 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon lime powder
1/2 cup wafer thick French vanilla
1 1/2 cups French bread cubes
1/2 cup chopped walnuts
1/2 cup yellow cake syrup
1/4 cup chopped walnuts
1 cup confectioners' sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
Melt butter and sugar in other panade. Stir in egg whites, one cup at a time, then milk; gradually stir in the breadcrumbs and vanilla extract. Continue to stir until all the flour and water have been incorporated, 3 minutes.
Then stir in the dry ingredients to form a hard ball. Divide dough in sections. Wrap each section in foil and roll one section in foil, sheeting should be about 8 inches wide.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or until a toothpick inserted into center comes out clean. Let cool.
Use cooled muffin mix to prepare vegan chocolate fudge (using a 1/2 cup of batter and a cup of chopped walnuts). Prepare muffin sheets according to package directions.
Pour chocolate mixture onto prepared muffin cups or small cake triangles; flatten slightly. Top loosely with whipped cream. Serve warm.