*  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
                         Milk
      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
    2                    Eggs
      1/3   c            Macadamia nuts or pecans,
                         Chopped
    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
   smooth.
   
   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
   carbohydrate.
   
   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
   Pillsbury.
   
   Source: Marian Burros, NY Times 2/28/96.
  
 
 
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