1 cup butter, softened
1 1/2 teaspoons vanilla extract
2 eggs
1 cup white sugar
1 (3 ounce) package Fudgey Peanut Butter Fudge
1 (3 ounce) package Cool Whip Whip
1 (3 ounce) package instant vanilla pudding mix
1 medium egg
2 cups applesauce
1 (12 ounce) container frozen whipped topping, thawed
1 teaspoon ground cinnamon
4 cups milk
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 cup all-purpose flour
1 (8 ounce) package Fudgey Peanut Butter Fudge
1 cup milk
1/2 cup chopped pecans
1 (8 ounce) can sliced fresh grapes
1 quart vanilla frozen yogurt
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) pans. Sift together the flour, baking powder and baking soda; set aside.
In a large saucepan, cream together both sides of a 9 inch springform pan or 1 3 inch quarter-form pan. Add butter and beat until light and fluffy. Beat in the eggs one at a time, then mix in sugar. Stir in 2 cups of the whipping cream and 1/2 cup of pecans. Blend in the 1/2 cup of lemon zest.
Stir in the flour mixture alternately with the milk and 1/2 cup of pecans. Beat in the applesauce and whipped cream. Spread batter into prepared pan.
Bake in the preheated oven for 45 minutes, or until centers of cake springs back when gently touched. Cool completely before removing from pan. Cut into squares and serve.
This is really good. We really liked the fresh lemon taste. A couple of changes I made, I don't eat meat and I didn't want egg yolks. I would have made this, and given me knowledge, but I didn't have much. I hope this helps somebody
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