*  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
 --------  ------------  --------------------------------
      1/3  cup           low-fat sweetened condensed milk -- not evaporated
      1/2  cup           Chocolate chips
    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
    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
 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
 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. 
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