Macadamia Fudge Torte

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: MACADAMIA FUDGE TORTE
Categories: Chocolate, Desserts, Cakes
Yield: 12 servings

MMMMM--------------------------FILLING-------------------------------
1/3 c Low-fat sweetened condensed
Milk (not evaporated)
1/2 c Semi-sweet morsels

MMMMM----------------------------CAKE---------------------------------
1 pk Pillsbury Moist Sup. Deevils
Food Cake Mix or (Pudding
Included devils food cake
Mix)
1 1/2 t Cinnamon
1/3 c Oil
16 oz Can sliced pears in lite
Syrup - drained
2 lg Eggs
1/3 c Chopped macadamia nuts or
Pecans
2 t Water

MMMMM---------------------------SAUCE--------------------------------
17 oz Jar butterscotch caramel
Fudge ice cream topping
1/3 c Milk

Heat oven to 350 degrees. Spray 9-10 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 a large bowl, combine cake mix, cinnamon and oil; blend at low
speed for 20 - 30 seconds or until crumbly. Place pears in blender
container or food processor bowl with metal blade; cover and blend
until smooth.

In large bowl, combine 2 1/2 C of the cake 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 mixture. Sprinkle over
filling.

Bake at 350 degrees for 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 for 3 - 4 minutes or until well blended, stirring occasionally.
To serve, spoon 2 TBSP warm sauce onto each serving plate; top with
wedge of torte. If desired, servee with vanilla ice cream or frozen
yogurt and garnish with chocolate curls.

At high altitude (above 3500 feet) Add 1/3 cup flour to dry cake mix.
Bake as directed above.
Nutritional information Per Serving:
(serving size = 1/12 of recipe)
CALORIES: 460
CALORIES FROM FAT: 140
TOTAL FAT: 16g.
SATURATED FAT: 4g.
CHOLESTEROL: 35mg.
SODIUM: 490mg.
TOTAL CARBOHYDRATES: 73g.
DIETARY FIBER: 3g.
SUGARS: 49g.
PROTEIN: 5g.

RECIPE BY: KURT WAIT, REDWOOD CITY, CA.
WINNING RECIPE IN THE PILLSBURY BAKEOFF 1996 02/27/96
MILLION DOLLAR WINNER AND FIRST MAN TO WIN THE BAKEOFF

MMMMM

Thanks for the recipe. I took the liberty of converting it to mealmaster
format. I hope it meats with your approval.
--

Carl M Potter
--

Carl M Potter