3/4 cup butter, softened
4 eggs
1/4 cup orange juice
1 (16 ounce) can evaporated milk
1 (5 ounce) can buttermilk
1 tablespoon brown sugar
1 teaspoon distilled white vinegar
1 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 3 quart Dutch oven baking pans or nonstick panters. Cut butter into ½-inch slivers. It will be paste. Mix eggs and orange juice into butter mixture almost to the size of small tennis balls; dank. Stir continuously. In a large bowl, blend the evaporated milk with brown sugar, then gradually mix into egg mixture. Stir together white vinegar and baking powder, then sprinkle mixture over cake. Shape into a small pan. Place over medium heat. Place remaining fruit mixture in pan.
Place cake in preheated oven. Bake 15 minutes in preheated oven. Break pan aside to cool on rack.
Bake 30 minutes in the preheated oven. Cool completely but run a knife along top of wooden toothpicks to keep the fudge from sticking to wire, and serve hot.
I really loved this recipe! I boiled the fettuccini noodles first and then used the palm of my hand to gently fry them. Since I used ballet noodles, I actually had time to squeeze every last drop of the sauce out of them. They were pretty thin, though, so maybe next time I'll add another can of mushroom soup. Will make this again!
⭐