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Macadamia Fudge Torte Recipe

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

Kurt Wait - 1996 Pillsbury Bake-Off Grand Prize Winner
Added: Thursday, April 16, 2009


1 package Devils Food Cake Mix with pudding
1/3 c vegetable oil
1-1/2 t ground cinnamon
1 c (16oz) sliced pears drained
2 large eggs
1/3 c chopped macadamia nuts or pecans

1/3 c sweetened condensed milk
1/2 c semisweet chocolate chips

1 jar butterscotch caramel ice cream topping
1/3 c milk

Vanilla ice cream

Preheat oven to 350
1. Spray a 9-10" spring form pan with vegetable oil
2. Filling - place condensed milk and chocolate chips in a small saucepan. Heat stirring until the chocolate is melted, Set aside.
3. Place the cake mix, oil, and cinnamon in a mixing bowl. Blend with an electric mixer at low speed. The mixture will be crumbly.
4. Place the drained pears in a blender or food processor and blend until smooth.
5. Place 2 1/2 c of the cake mix mixture, the purred pears, and the eggs in a large mixing bowl. Blend with an electric mixer. The batter should look thick and smooth. Pour the batter into prepared pan.
6. Drop the filling by spoonfuls over the batter.
7. Stir the nuts and water in the remaining cake-mix mixture and sprinkle over the filling.
8. Place the pan in the oven and bake for 45-50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Remove the sides of the pan. Allow the cake to cool completely.
9. Sauce - Place the ice cream topping and milk in a small pan over medium-low heat. Stir and cook until well blended 3-4 minutes.
10. Serve - Spoon 2 T of warm sauce onto each plate and top with a slice of cake. Spoon a little sauce on top of cake. Add a scoop of vanilla ice cream.

Number Of Servings:
Number Of Servings:




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