Macadamia Fudge Torte

Recipe by bert2421
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup sweetened condensed milk, preferably low-fat kind
  • 12
    cup semi-sweet chocolate chips
  • 1
    (20 ounce) package devil's food cake mix
  • 1 12
    teaspoons cinnamon
  • 13
    cup vegetable oil
  • 5 -6
    canned pear halves in natural juice, pureed (about 1 1/4 cups)
  • 13
    cup chopped macadamia nuts or 1/3 cup pecans
  • 2
    teaspoons water
  • 2
    cups butterscotch sundae sauce
  • 13
    cup milk
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DIRECTIONS

  • 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.
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