"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Macadamia Fudge Torte Recipe

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

Sandra Browne


1/3 cup low-fat sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips

1 - 18-1/4 oz. package devil's food cake mix with pudding
1-1/2 tsps. ground cinnamon
1/3 cup vegetable oil
1 - 16 oz. can sliced pears in light syrup, drained
2 eggs
1/3 cup chopped macadamia nuts or pecans
2 tsps. water

1 - 17 oz. jar butterscotch caramel fudge ice cream topping
1/3 cup milk

Vanilla ice cream and chocolate curls (optional)

Preheat over to 350 . Spray 9 or 10 inch springform pan with nonstick cooking spray.

To prepare filling: In small saucepan, combine sweetened condensed milk and chocolate chips. Cook over medium-low heat until chocolate is melted, stirring occasionally. Set aside.

To prepare cake: In 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 another large bowl, combine 2-1/2 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 filing 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 center. Cool 10 minutes. Remove side of pan. Cool 1-1/2 hours or until completely cooled.

To prepare sauce: In 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 Tbls. 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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This recipe was the 37th Pillsbury Bake-Off Grand Prize winner. You can substitute hazelnuts for the macadamia nuts --- it's just as good!




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