Macadamia Fudge Torte

* Exported from MasterCook Mac *

Macadamia Fudge Torte

Recipe By : 1996 Pillsbury Bake-Off Winner
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c sweetened condensed milk -- try 2/3 cup
1/2 c semisweet chocolate chips -- try 1 cup
1 pkg chocolate cake mix -- devils food
1 1/2 tsps cinnamon
1/3 c oil
1 can pears -- (16 oz) drained
2 eggs
1/3 c chopped macadamia nuts
2 tsp water
17 oz butterscotch caramel fudge topping -- Mrs. Richardson's
1/3 c milk

Preheat oven to 350¼. Spray a 9Ó or 10Ó springform pan with nonstick spray.

In small saucepan combine the condensed milk and chocolate chips, and cook over
medium low heat until the chocolate is melted, stirring occasionally.

In large bowl combine the cake mix, cinnamon and oil; blend at low speed for
20-30 seconds or until crumbly. Place the pears in a blender or processor
fitted with the metal blade; blend until smooth.

In a large bowl combine 2 1/2 c of the cake mixture, the pureed pears and the
eggs, beat at low speed until moistened, and then at medium speed for 2
minutes. Spread the batter evenly in the prepared pan.

Drop chocolate chip mixture by spoonfuls over the batter and spread lightly to
cover evenly. Stir the nuts and water into the remaining cake mixture, and
sprinkle over the filling.

Bake for 45-50 minutes or until the top springs back when touched lightly in
the center. Cool 10 minutes. Remove the sides of the pan. Cool.

Combine the butterscotch topping and the milk in a saucepan, and cook over
medium low heat for 3-4 minutes or until well blended; stir occasionally. To
serve, spoon 2 tbs of the warm sauce onto a plate and top with a wedge of
torte.

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Per serving: 396 Calories; 21g Fat (45% calories from fat); 6g Protein; 52g
Carbohydrate; 41mg Cholesterol; 456mg Sodium