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* 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 -------- ------------ -------------------------------- FILLING 1/3 cup low-fat sweetened condensed milk (NOT evaporated) 1/2 cup semi-sweet chocolate chips CAKE 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 SAUCE 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. - - - - - - - - - - - - - - - - - - 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 Plain Text Version of This Recipe for Printing or Saving | |
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