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Ingredients
- 1/3 cup low-fat sweetened condensed milk
- 1/2 cup semisweet chocolate chips
- 1 package Pillsbury Moist Supreme Devil's Food Cake Mix
- 1 1/2 teaspoons cinnamon
- 1/3 cup oil
- 1 (16 oz.) can sliced pears in light syrup, drained
- 2 eggs
- 1/3 cup chopped macadamia nuts or pecans
- 2 teaspoons water
- 1 (17oz.) jar butterscotch caramel fudge ice-cream topping
- 1/3 cup milk
Details
Servings 12
Preparation
Step 1
Preheat the oven to 350 degrees. Spray a 9 or 10 inch spring-form pan with nonstick cooking spray.
In a small saucepan, combine the sweetened condensed milk and chocolate chips. Cook over medium-low heat, stirring occasionally, until the chocolate is melted.
In a large bowl, combine the cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (The mixture will be dry.)
Place pears in a blender container or food processor bowl with a metal blade; cover and blend until smooth.
in a 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 the spray-coated pan. Drop the chocolate mixture by spoonfuls over the batter. Stir the nuts and water into the remaining cake-mix mixture. Sprinkle over the filling.
Bake for 45-50 minutes or until the top springs back when touched lightly in the center. Cool for 10 minutes. Remove the sides of the pan. Cool 1 1/2 hours or until completely cooled.
In a 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 tablespoons of warm sauce onto each plate; top with a wedge of the torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls.
Calories 460
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