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Macadamia Fudge Torte Recipe

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This recipe for Macadamia Fudge Torte, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, December 14, 2008


1/3 c. low-fat sweetened condensed milk
1/2 c. semi-sweet chocolate pieces
1 pkg. devil's food cake mix with pudding
1/3 c. vegetable oil
1 1/2 tsp. cinnamon
1 can (16oz.) sliced pears in light syrup, drained
2 eggs
1/3 c. macadamia nuts or pecans
2 tsp. water

SAUCE: 1 jar (17oz.) butterscotch caramel fudge ice cream topping
1/3 c. milk

1. Preheat oven to 350. Spray a 9 or 10" springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook, stirring until smooth.
2. In large bowl, combine cake mix, oil & cinnamon; blend at low speed 20 or 30 seconds or until crumbly. (Mixture will be dry). Place pears in blender or food processor, cover and blend until smooth.
3. In large bowl, combine 2 1/2 cups of the cake-mix mixture with pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter in springform pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake-mix mixture. Sprinkle over filling.
4. Bake 45 to 50 minutes or until top of center of cake springs back when touched lightly. Cool in pan on wire rack 10 minutes. Remove side of pan.
Let cool completely.
5. In small saucepan, heat sauce ingredients over medium-low heat until smooth. Serve torte with warm sauce and vanilla ice cream.

Number Of Servings:
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