Macadamia Fudge Torte

Cheri Clotiaux Stringer (originally from Pillsbury)
Yield: 12 servings

This was the 1997 Pillsbury Grand Prize Bakeoff Winner, which was the first year a man won! I found this when our local newspaper, Austin American-Statesman, published it along with the runners up. You can’t go wrong with this dish, it is absolutely wonderful! (Dec 1999)

Filling
1/3 cup low-fat sweetened condensed milk
1/2 cup semi-sweet chocolate chips

Cake

1 (18.25oz) box Pillsbury Moist Supreme Devil’s Food Cake Mix

1 1/2 tsp cinnamon

1/3 cup oil

1 (16oz) can sliced pears in light syrup, drained

2 eggs

1/3 cup chopped macadamia nuts or pecans

2 tsp water 

Sauce
1 (17oz) jar butterscotch caramel fudge ice cream topping
1/3 cup milk

Preheat oven to 350˚F. Spray 9- or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over medium-low heat until chocolate is melted, stirring occasionally.

In a large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20-30 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 large bowl, combine 2 1/2 cups of the cake mix mixture, puréed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.

Bake for 45-50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.

In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3-4 minutes 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 swirls.