Macadamia Fudge Torte Special |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This recipe was a $1 million winning finalist in the 37th Pillsbury Bake-Off, held Feb. 26, 1996, in Dallas. It's made with ingredients that enhance a Devil's Food Cake Mix Ingredients:
• 1/3 cup low-fat sweetened condensed milk |
• 1/2 cup semisweet chocolate chips |
• 1 package pillsbury moist supreme devil's food cake mix |
• 1 1/2 teaspoons cinnamon |
• 1/3 cup oil |
• 1 (16-ounce) can sliced pears in light syrup, drained |
• 2 eggs |
• 1/3 cup chopped macadamia nuts or pecans |
• 2 teaspoons water |
• 1 (17-ounce) jar butterscotch caramel fudge ice cream topping |
• 1/3 cup milk |
Directions:
1. Preheat oven to 350 F. Spray a 9- or 10-inch springform pan with nonstick cooking spray.
2. In a small saucepan, combine sweetened condensed milk and chocolate chips. Cook over medium-low heat, stirring occasionally, until chocolate is melted.
3. In a large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 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.
4. In a large bowl, combine 21/2 cups of the cake mix 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 chocolate mixture by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
5. Bake for 45 to 50 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Remove sides of pan. Cool 11/2 hours or until completely cooled.
6. In a small saucepan, combine ice cream topping and milk. Cook over medium-low heat for 3 to 4 minutes or until well-blended, stirring occasionally. To serve, spoon 2 tablespoons of warm sauce onto each plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Makes 12 servings.
7. Nutritional Facts
8. Calories 460
9. Calories from fat 31%
10. Total fat 16g
11. Saturated fat g
12. Cholesterol 35mg
13. Carbohydrate g
14. Sodium 490mg
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