Macadamia Fudge Torte
* Exported from MasterCook *
MACADAMIA FUDGE TORTE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Low-fat sweetened condensed
1/2 c Semi-sweet chocolate chips
1 pk Devil's food cake mix
1 1/2 ts Cinnamon
1/3 c Oil
16 oz Sliced pears, canned in
Light syrup, drained
1/3 c Macadamia nuts or pecans,
2 ts Water
17 oz Butterscotch-caramel-fudge
Ice cream topping (jar)
1/3 c Milk
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
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
Note: (from Burros) Because this recipe was released
only yesterday, it has not been tested by the NY
Times. The nutrition information was provided by
Source: Marian Burros, NY Times 2/28/96.
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