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Macadamia Fudge Torte

Author/Submitted by: Kurt Wait/1996 Grand Prize Winner, Pillsbury 37th Bakeoff
Servings: 12
Categories: Cakes / Chocolate / Desserts / Nuts

Ingredients:

---Filling---
1/3  cup  low-fat sweetened condensed milk, not evaporated
1/2  cup  chocolate chips

---Cake---
1  package  Pillsbury Moist Supreme Devil's Food cake mix
1 1/2  teaspoons  cinnamon
1/3  cup  oil
16  ounces  canned pears, drained
2    eggs
1/3  cup  chopped macadamia nuts, or pecans
2  teaspoons  water

---Sauce---
17  ounces  butterscotch caramel fudge ice cream topping
1/3  cup  milk

Directions:
1. Heat oven to 350F. Spray a 9 or 10" 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. Mixture will be dry. Place pears in blender container or food processor bowl with metal blade, cover and blend until smooth.

2. In a large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs, beat at low speed until moistened. Beat for 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 mix mixture. Sprinkle over filling. Bake at 350F for 45-50 minutes or until top springs back when touched lightly in center. Cool for 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 Tbsps. warm sauce onto each serving plate. Top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt garnished with chocolate curls.


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