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* Exported from MasterCook * Macadamia Fudge Torte Recipe By : Kurt Wait/1996 Grand Prize Winner, Pillsbury 37th Bakeoff Serving Size : 12 Preparation Time :0:00 Categories : Cakes Chocolate Desserts Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1/3 cup low-fat sweetened condensed milk -- not evaporated 1/2 cup Chocolate chips Cake: 1 pkg. Pillsbury Moist Supreme Devil’s Food Cake -- Mix 1 1/2 teaspoons cinnamon 1/3 cup oil 1 16 ounce can sliced pears in light syrup -- drained 2 eggs 1/3 cup chopped macadamia nuts -- or pecans 2 teaspoons water Sauce: 1 17 ounce jar butterscotch caramel fudge ice cream -- topping 1/3 cup milk Heat oven to 350 °. Spray a 9 or 10″ springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over Medium-Low heat until chocolate is melted, stirring occasionally. In a large bowl, combine cake mix, cinnamon and oil. Blend at Low speed for 20-30 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 a large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs, beat at low speed until moistened. Beat for 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 ° for 45-50 minutes or until top springs back when touched lightly in center. Cool for 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 Tbsps. warm sauce onto each serving plate. Top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt garnished with chocolate curls. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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