Directions: |
Directions:Preheat over to 350 º. 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. |