Macadamia Fudge Torte

Course : Desserts
Serves: 12
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1/3 Cup low-fat sweetened condensed milk (not evaporated)
1/2 Cup semi-sweet chocolate chips
1 Package Pillsbury Moist Supreme Devils Food Cake Mix
1 1/2 Teaspoons cinnamon
1/3 Cup oil
1 Can sliced pears in light syrup -- (16-ounce) drained
2 large eggs
1/3 Cup chopped macadamia nuts or pecans
2 Teaspoons water
17 ounces butterscotch caramel fudge ice cream topping
1/3 Cup milk

Preparation / Directions:

Heat oven to 350°. Spray 9- or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over medium-low heat until chocolate melts, stirring occasionally. Combine cake mix, cinnamon, and oil in large bowl. Blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.) Place pears in blender or food processor with metal blade; blend until smooth. Combine 2 1/2 cups cake mix mixture, pears, and eggs in large bowl. 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 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. Combine sauce ingredients in small saucepan. Cook over medium-low heat for 3 to 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.


Nutritional Information:

832 Calories (kcal); 84g Total Fat; (89% calories from fat); 14g Protein; 8g Carbohydrate; 385mg Cholesterol; 152mg Sodium

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