Macadamia Fudge Torte
1/3 cup Low-fat Sweetened Condensed Milk
½ cup Semi-sweet Chocolate Chips
1 pkg Pillsbury Moist Supreme Devil's Food Cake Mix -or- Pudding-included
Devil's Food Cake Mix
1 tsp Cinnamon
1/3 cup Oil
1 can Sliced Pears in light syrup [16 oz, drained]
1/3 cup Macadamia Nuts -or- Pecans [chopped]
2 tsp Water
1 jar Butterscotch Caramel Fudge Ice-cream Topping [17 oz.]
1/3 cup Milk
Heat oven to 350°. Spray 9 or 10 inch springform pan with nonstick cooking
spray. In a small saucepan, combine filling ingredients. Cook over medium-low
heat until chocolate is melted, stirring occasionally.
In large bowl, combine cake mix, cinnamon and oil. Blend at low speed for 20 to
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.
In another large bowl, combine 2 cups of the cake mix mixture, pureed pears and
eggs; beat at low speed until moistened. Beat 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 350° for 45 to 50 minutes or until top springs back when touched lightly
in center. Cool 10 minutes. Remove sides of pan. Cool 1 hour or until completely
In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 or
4 minutes or until well blended, stirring occasionally.
To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge
of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish
with chocolate curls.
Yields 12 servings.
Pillsbury Bake-off 1996 Grand Prize Winner