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This was the million dollar winner a couple of years ago in the Pillsbury Bake-Off in Dallas, Texas. It has a wonderful rich taste. (This was the 1st time a man had won the bake-off.)
- 1⁄3 cup sweetened condensed milk, preferably low-fat kind
- 1⁄2 cup semi-sweet chocolate chips
- 1 (20 ounce) package devil's food cake mix
- 1 1⁄2 teaspoons cinnamon
- 1⁄3 cup vegetable oil
- 5 -6 canned pear halves in natural juice, pureed (about 1 1/4 cups)
- 2 eggs
- 1⁄3 cup chopped macadamia nuts or 1⁄3 cup pecans
- 2 teaspoons water
- 2 cups butterscotch sundae sauce
- 1⁄3 cup milk
- Preheat oven to 350.
- Spray a 9" or 10" springform pan with Pam.
- In a small saucepan, combine condensed milk and chocolate chips.
- Heat on med-low setting til chocolate is melted, stirring occasionally.
- In a large bowl, combine cake mix, cinnamon and oil until crumbly.
- Place pears in a blender and blend until smooth.
- In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
- (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
- Spread batter evenly in prepared pan.
- Drop chocolate chip mixture by spoonfuls over the batter.
- Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
- Bake 45-50 minutes or until top springs back lightly when touched in center.
- (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
- Remove side of pan and cool.
- Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
- To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.