Macadamia Fudge Torte

* Exported from MasterCook *

Macadamia Fudge Torte

Recipe By : Kurt Wait/1996 Grand Prize Winner, Pillsbury 37th Bakeoff
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chocolate
Desserts Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1/3 cup low-fat sweetened condensed milk -- not evaporated
1/2 cup Chocolate chips
Cake:
1 pkg. Pillsbury Moist Supreme 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 -- or pecans
2 teaspoons water
Sauce:
1 17 ounce jar butterscotch caramel fudge ice cream -- topping
1/3 cup milk

Heat oven to 350 °. 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.
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 350 ° 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.







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