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Macadamia Fudge Torte
* Exported from MasterCook II *
MACADAMIA FUDGE TORTE
Recipe By : Kurt wait - Redwood City, CA
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup low-fat sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1 package (1 lb 2.25 oz) pudding-included devil's
food cake mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 (16 oz) can sliced pears in light syrup, drained
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water
1 (17 oz) jar butterscotch caramel fudge ice
1/3 cup milk
Heat oven to 350F. Spray 9- or 10-inch springform pan with non-stick 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 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. 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 350F 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. In small saucepan, combine sauce ingredients. Cook
over medium-low heat for 3 to 4 minutes or until well blended, stirring
occasionally. To serve, spoon 2 Tbsp 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.
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NOTES : Bake-Off Contest 37, 1996 Grand Prize Winner ($1,000,000)
"Pillsbury Best of the Bake-Off Cookbook"
Calories 460; Protein 5g; Carbohydrate 73g; Fat 16g; Sodium 490mg
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