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Macadamia Fudge Torte Recipe

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This recipe for Macadamia Fudge Torte, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pillsbury Bake Off 1st Place Winner
Added: Wednesday, February 27, 2008


1/3 c. low fat sweetened condensed milk (not evaporated milk)
1/2 c. semisweet chocolate chips
1 pkg. pudding included devil's food cake mix
1 1/2 tsp. cinnamon
1/3 c. oil
1 (16 oz.) can sliced pears in light syrup, drained
2 eggs
1/3 c. chopped macadamia nuts or pecans
2 tsp. water
1 (17 oz.) jar butterscotch caramel fudge ice cream topping
1/3 c. milk

Preheat oven to 350. Spray a 9 or 10 in. springform pan with nonstick cooking spray. In small saucepan, combine the sweetened condensed milk and the chocolate ships. Cook over medium low heat, stirring occasionally, until the chocolate is melted.
In a large bowl, combine the cake mix, cinnamon and oil; blend at low speed for 20-30 seconds or until the mixture is crumbly. It will be dry. Place the drained pears in a blender or food processor; cover and blend until smooth.
In a large bowl, combine 2 1/2 c. of the cake mix mixture with the pureed pears and the eggs; beat at low speed until moistened. Beat 2 min. at medium speed. Spread the batter evenly in the spray coated pan. Drop the filling mixture by spoonfuls over the batter. Stir nuts and water into the remaining cake mix mixture and sprinkle this over the filling.
Bake for 45-50 min. or until the top springs back when touched lightly in the center. Cool 10 min. Remove sides of pan. Cool 1 1/2 hour or until completely cooled.
In small saucepan, combine ice cream topping and milk. Cook over medium low heat for 3-4 min. 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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