Ingredients
- 1/3 cup sweetened condensed milk
- 1/2 cup semisweet chocolate chips
- 1 pkg devils 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
- 1 17oz jar butterscotch-caramel-fudge-ice cream topping
- 1/3 cup milk
Preparation
Step 1
preheat the oven to 350. spray a 9 or 10 inch springform pan with non-stick spray.
In a small saucepan combine the condensed milk and chocolate chips and cook over medium-low heat until the chocolate is melted, stirring occasionally.
In large bowl combine the cake mix, cinnamon and oil;blend at low speed for 20-30 seconds or until crumbly. place the pears in a blender or in a food proceesor fitted with the metal blade, blend until smooth.
In large bowl combine 2 1/2 cups of the cake mix, the pureed pears and the eggs. beat at low speed until moistened, and then at medium speed for 2 minutes. spread the batter evenly in the prepared pan.
drip the chocolate chip mixture by spoonsful over the batter. stir the nuts and water into the remaining cake mix, and sprinkle over the filling.
bake for 45-50 minutes or until the top springs back when touched lightly in the center. cool 10 minutes. remove the sides of the pan. cool.
combine the butterscotch topping and the milk in a saucepan, and cook over medium-low heat for 3-4 minutes or until well blended;stir occasionally. to serve, spoon 2 tablespoons of the warm sauce onto a plate, and top witha wedge of torte.