Macadamia Fudge Torte

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Title: Macadamia Fudge Torte
Categories: Cheesecakes, Bakery
Yield: 12 Servings

FILLING
1/3 c Low-fat sweetened condensed
Milk - not evaporated milk
1/2 c Semi-sweet chocolate chips
CAKE
1 pk Pillsbury Moist Supreme
Devils Food Cake
1 1/2 ts Cinnamon
1/3 c Oil
1 cn (16 oz) sliced pears in
Light syrup - drained
2 Eggs
1/3 c Chopped macadamia nuts
(or pecans)
2 ts Water
SAUCE
1 Jar butterscotch caramel
Fudge ice cream topping
1/3 c Milk

Heat oven to 350 degrees. 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. In large
bowl, combine cake mix, cinnamon and oil, blend at low speed 20-30 seconds
or until crumbly (mixture will be dry). Place pears in blender or food
processor bowl with metal blade, cover and blend until smooth.

In 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 spray-coated pan. Drop filling by
spoonfuls over batter. Stir nuts and water into remaining cake mix
mixture. Sprinkle over filling.

Bake at 350 degrees for 45-50 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.

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 tablespoons warm sauce onto each serving plate, top with wedge of
torte. If desired, serve with vanilla ice cream or frozen yogurt and
garnish with chocolate curls.

Recipe by: Kurt Wait - 1996 Bake Off Winner
Published by the Austin American Statesman 2/28/96

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