Bake-Off® Contest 37, 1996
Redwood City, California

Macadamia Fudge Torte

Enjoy these chocolate fudge tortes packed with macadamia nuts, served with caramel sauce – a delicious dessert!

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11 reviews.
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  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 11
  • servings 12
 

Ingredients

Filling

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

Cake

1
(18.25-oz.) pkg. Pillsbury™ Moist Supreme™ Devil's Food Cake Mix
1 1/2
teaspoons cinnamon
1/3
cup oil
1
(15-oz.) can sliced pears in light syrup, drained
3
eggs
1/3
cup chopped macadamia nuts or pecans
2
teaspoons water

Sauce

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat 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.
  • 2 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.)
  • 3 Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.
  • 4 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 sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
  • 5 Bake at 350°F. for 45 to 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.
  • 6 In small saucepan, combine sauce ingredients; cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.
  • 1 Heat 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.
  • 2 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.)
  • 3 Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.
  • 4 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 sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
  • 5 Bake at 350°F. for 45 to 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.
  • 6 In small saucepan, combine sauce ingredients; cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
460
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
5g,
5%
),
Cholesterol
55mg
55%;
Sodium
500mg
500%;
Total Carbohydrate
73g
73%
(Dietary Fiber
3g
3%
  Sugars
51g
51%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 3 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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