MMMMM----- Recipe via Meal-Master (tm) v8.02 
  
 Title: MACADAMIA FUDGE TORTE 
 Categories: Chocolate, Desserts, Cakes 
 Yield: 12 servings 
  
 MMMMM--------------------------FILLING------------------------------- 
 1/3 c  Low-fat sweetened condensed 
 Milk (not evaporated) 
 1/2 c  Semi-sweet morsels 
  
 MMMMM----------------------------CAKE--------------------------------- 
 1 pk Pillsbury Moist Sup. Deevils 
 Food Cake Mix or (Pudding 
 Included devils food cake 
 Mix) 
 1 1/2 t  Cinnamon 
 1/3 c  Oil 
 16 oz Can sliced pears in lite 
 Syrup - drained 
 2 lg Eggs 
 1/3 c  Chopped macadamia nuts or 
 Pecans 
 2 t  Water 
  
 MMMMM---------------------------SAUCE-------------------------------- 
 17 oz Jar butterscotch caramel 
 Fudge ice cream topping 
 1/3 c  Milk 
  
 Heat oven to 350 degrees.  Spray 9-10 inch 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.  Place pears in blender 
 container or food processor bowl with metal blade; cover and blend 
 until smooth. 
  
 In large bowl, combine 2 1/2 C of the cake 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 mixture.  Sprinkle over 
 filling. 
  
 Bake at 350 degrees 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 - 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, servee with vanilla ice cream or frozen 
 yogurt and garnish with chocolate curls. 
  
 At high altitude (above 3500 feet) Add 1/3 cup flour to dry cake mix. 
 Bake as directed above. 
 Nutritional information Per Serving: 
 (serving size = 1/12 of recipe) 
 CALORIES: 460 
 CALORIES FROM FAT: 140 
 TOTAL FAT: 16g. 
 SATURATED FAT: 4g. 
 CHOLESTEROL: 35mg. 
 SODIUM: 490mg. 
 TOTAL CARBOHYDRATES: 73g. 
 DIETARY FIBER: 3g. 
 SUGARS: 49g. 
 PROTEIN: 5g. 
  
 RECIPE BY: KURT WAIT, REDWOOD CITY, CA. 
 WINNING RECIPE IN THE PILLSBURY BAKEOFF 1996 02/27/96 
 MILLION DOLLAR WINNER AND FIRST MAN TO WIN THE BAKEOFF 
  
 MMMMM 
  
 Thanks for the recipe. I took the liberty of converting it to mealmaster  
 format. I hope it meats with your approval. 
 -- 
  
 Carl M Potter 
 -- 
  
 Carl M Potter

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