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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This dessert is so yummy and beautiful, you'd never guess it's easy to make (it starts with a convenient packaged cake mix). Rich, moist and fudgy, it never fails to draw compliments...as well as requests for the recipe. Kay Berg Lopez Island, Washington Ingredients:
1/2 cup semisweet chocolate chips |
1/3 cup sweetened condensed milk |
1 package devil's food cake mix (regular size) |
1/3 cup canola oil |
1 teaspoon ground cinnamon |
1 can (15 ounces) sliced pears, drained |
2 eggs |
1/3 cup chopped pecans, toasted |
2 teaspoons water |
1/4 cup caramel ice cream topping, warmed |
1/2 teaspoon 2% milk |
whipped cream or vanilla ice cream and additional toasted pecans, optional |
Directions:
1. In a microwave, melt chocolate chips and condensed milk; stir until smooth. Set aside. In a large bowl, combine the cake mix, oil and cinnamon until crumbly. Set aside 1/2 cup for topping.
2. In a blender, cover and process pears until smooth. Add to remaining cake mixture with eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
3. Pour into a greased 9-in. springform pan. Drop melted chocolate by tablespoonfuls over batter. Combine the pecans, water and reserved cake mixture; crumble over chocolate.
4. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen.
5. Remove sides of pan. Combine caramel topping and milk until smooth; drizzle on serving plates. Top with a slice of torte. Serve with whipped cream or ice cream and sprinkle with pecans if desired. Yield: 12-14 servings.
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