Macadamia Fudge Torte

Filling:
1/3 cup low fat sweetened condensed milk; not evaporated
1/2 cup semisweet chocolate chips

Cake:
1 18.25 ounce package pudding included devil's food cake mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 16 ounce can sliced pears in light syrup, drained
2 eggs
1/3 cup chopped macadamia nuts
2 teaspoons water

Sauce:
1 17 ounce jar butterscotch caramel fudge ice cream topping
1/3 cup milk

Preheat oven to 350F. Spray a 9 or 10 inch springform pan with nonstick cooking spray. In 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 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 large bowl, combine 2 1/2 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 45 to 50 minutes or until top springs back when touched lightly in center. Cool 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 3 to 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.

Makes 12 servings.