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