Macadamia Fudge Torte Special Recipe

How to make it

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• Preheat oven to 350 F. Spray a 9- or 10-inch springform pan with nonstick cooking spray.
• In a small saucepan, combine sweetened condensed milk and chocolate chips. Cook over medium-low heat, stirring occasionally, until chocolate is melted.
• In a 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 a large bowl, combine 2½ 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 chocolate mixture by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
• Bake for 45 to 50 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Remove sides of pan. Cool 1½ hours or until completely cooled.
• In a small saucepan, combine ice cream topping and milk. Cook over medium-low heat for 3 to 4 minutes or until well-blended, stirring occasionally. To serve, spoon 2 tablespoons of warm sauce onto each plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Makes 12 servings.
• Nutritional Facts
• Calories 460
• Calories from fat 31%
• Total fat 16g
• Saturated fat g
• Cholesterol 35mg
• Carbohydrate g
• Sodium 490mg