Macadamia Fudge Torte

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Macadamia Fudge Torte

Author/Submitted by: Kurt Wait/1996 Grand Prize Winner, Pillsbury 37th

Bakeoff

Servings: 12

 

Ingredients:

---Filling---

1/3 cup low-fat sweetened condensed milk, not evaporated

1/2 cup chocolate chips

 

---Cake---

1 package Pillsbury Moist Supreme Devil's Food cake mix

1 1/2 teaspoons cinnamon

1/3 cup oil

16 ounces canned pears, drained

2 eggs

1/3 cup chopped macadamia nuts, or pecans

2 teaspoons water

 

---Sauce---

17 ounces butterscotch caramel fudge ice cream topping

1/3 cup milk

 

Directions:

1. Heat oven to 350F. Spray a 9 or 10 " springform pan with nonstick

cooking spray. In small saucepan, combine filling ingredients. Cook over

Medium-Low heat until chocolate is melted, stirring occasionally. In a

large bowl, combine cake mix, cinnamon and oil. Blend at Low speed for

20-30 seconds, or until crumbly. Mixture will be dry. Place pears in

blender container or food processor bowl with metal blade, cover and

blend until smooth.

 

2. In a large bowl, combine 2 1/2 cups of the cake mix mixture, pureed

pears and eggs, beat at low speed until moistened. Beat for 2 minutes at

Medium speed. Spread batter evenly in spray-coated pan. Drop filling by

spoonfuls over batter. Stir nuts and water into remaining cake mix

mixture. Sprinkle over filling. Bake at 350F for 45-50 minutes or until

top springs back when touched lightly in center. Cool for 10 minutes.

Remove sides of pan.

 

Cool 1 1/2 hours or until completely cooled. In small saucepan, combine

sauce ingredients.

 

Cook over Medium-Low heat for 3-4 minutes or until well blended,

stirring occasionally. To serve, spoon 2 Tbsps. warm sauce onto each

serving plate. Top with wedge of torte. If desired, serve with vanilla

ice cream or frozen yogurt garnished with chocolate curls.