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Macadamia Fudge Torte

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“This was the million dollar winner a couple of years ago in the Pillsbury Bake-Off in Dallas, Texas. It has a wonderful rich taste. (This was the 1st time a man had won the bake-off.)”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 13 cup sweetened condensed milk, preferably low-fat kind
  • 12 cup semi-sweet chocolate chips
  • 1 (20 ounce) package devil's food cake mix
  • 1 12 teaspoons cinnamon
  • 13 cup vegetable oil
  • 5 -6 canned pear halves in natural juice, pureed (about 1 1/4 cups)
  • 2 eggs
  • 13 cup chopped macadamia nuts or 13 cup pecans
  • 2 teaspoons water
  • 2 cups butterscotch sundae sauce
  • 13 cup milk

Directions

  1. Preheat oven to 350.
  2. Spray a 9" or 10" springform pan with Pam.
  3. In a small saucepan, combine condensed milk and chocolate chips.
  4. Heat on med-low setting til chocolate is melted, stirring occasionally.
  5. In a large bowl, combine cake mix, cinnamon and oil until crumbly.
  6. Place pears in a blender and blend until smooth.
  7. In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
  8. (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
  9. Spread batter evenly in prepared pan.
  10. Drop chocolate chip mixture by spoonfuls over the batter.
  11. Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
  12. Bake 45-50 minutes or until top springs back lightly when touched in center.
  13. (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
  14. Remove side of pan and cool.
  15. Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
  16. To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.

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