Macadamia Fudge Torte Recipe

INGREDIENTS

1/3 c Low-fat sweetened condensed Milk
0.5 c Semi-sweet chocolate chips
1 pk Devil's food cake mix
1.5 ts Cinnamon
1/3 c Oil
16 oz Sliced pears, canned in Light syrup, drained
2 Eggs
1/3 c Macadamia nuts or pecans, Chopped
2 ts Water
17 oz Butterscotch-caramel-fudge Ice cream topping (jar)
1/3 c Milk

DIRECTIONS

This is the Million Dollar Grand Prize winner of the Pillsbury 1996 Bake-Off.
The recipe was in the "Special Desserts" category.
1.
Preheat the oven to 350 degrees.
Spray a 9-inch or 10-inch springform pan with nonstick spray.
2.
In a small saucepan combine the condensed milk and chocolate chips, and cook over medium low heat until the chocolate is melted, stirring occasionally.
3.
In a 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 food processor fitted with the metal blade; blend until smooth.
4.
In a large bowl combine 2 1/2 cups of the cake mix, 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.
5.
Drop the chocolate chip mixture by spoonsful over the batter.
Stir the nuts and water into the remaining cake mix, and sprinkle over the filling.
6.
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.
7.
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 tablespoons of the warm sauce onto a plate and top with a wedge of torte.
Approximate nutritional analysis per serving: 460 calories, 15 grams fat, 35 milligrams cholesterol, 490 milligrams sodium, 5 grams protein, and 75 grams carbohydrate.
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