Macadamia Fudge Torte


  • 1/3 cup low-fat sweetened condensed milk (not evaporated)
  • 1/2 cup semisweet chocolate chips
  • 1 (18.25-oz.) pkg. Pillsbury™ Moist Supreme™ Devil's Food Cake Mix
  • 1 1/2 teaspoons cinnamon
  • 1/3 cup oil
  • 1 (15-oz.) can sliced pears in light syrup, drained
  • 3 eggs
  • 1/3 cup chopped macadamia nuts or pecans
  • 2 teaspoons water
  • 1 (17-oz.) jar butterscotch caramel ice cream topping
  • 1/3 cup milk


1 _ Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients; cook over medium-low heat until chocolate is melted, stirring occasionally.

2 _ In large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)

3 _ Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.

4 _ In another large bowl, combine 2 1/2 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 sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.

5 _ Bake at 350°F. for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.

6 _ In small saucepan, combine sauce ingredients; cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.