*  Exported from  MasterCook II  *
                           MACADAMIA FUDGE TORTE
 Recipe By     : Kurt wait - Redwood City, CA
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  cup           low-fat sweetened condensed milk
                         (NOT evaporated)
      1/2  cup           semi-sweet chocolate chips
    1      package       (1 lb 2.25 oz) pudding-included devil’s
                         food cake mix
    1 1/2  teaspoons     cinnamon
      1/3  cup           oil
    1      (16 oz) can   sliced pears in light syrup, drained
    2                    eggs
      1/3  cup           chopped macadamia nuts or pecans
    2      teaspoons     water
    1      (17 oz) jar   butterscotch caramel fudge ice
                         icecream topping
      1/3  cup           milk
 Heat oven to 350F. Spray 9- or 10-inch springform pan with non-stick cooking
 spray. In small saucepan, combine filling ingredients. Cook over medium-low
 heat until chocolate is melted, stirring occasionally. In large bowl,
 combine cake mix, cinnamon and oil; blend at low speed for 20 to 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 large
 bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs;
 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 at 350F 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. In small saucepan, combine sauce ingredients. Cook
 over medium-low heat for 3 to 4 minutes or until well blended, stirring
 occasionally. To serve, spoon 2 Tbsp 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.
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 NOTES : Bake-Off Contest 37, 1996 Grand Prize Winner ($1,000,000)
 “Pillsbury Best of the Bake-Off Cookbook”
 Per Serving:
 Calories 460; Protein 5g; Carbohydrate 73g; Fat 16g; Sodium 490mg