Macadamia Fudge Torte

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

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Servings 12

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( 512 ) Ratings

512 Ratings

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Bake-Off® Contest 37, 1996

Kurt Wait

Redwood City, California

ingredients 11
Prep Time 30 min
Total Time 3 hr 0 min

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

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Directions

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.

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.

Review & Comments

Write a Review

MichelleG_AZ

report Posted Aug. 27, 2012 2:22 PM

I have been making this for years and its always fantastic! Its a holiday recipe I make to wow the crowd :) I'm bored, think I will make it today too - lol Also, you can substitute the oil with applesauce to get rid of some calories - ENJOY!

jdk77

report Posted Mar. 23, 2011 9:54 AM

This was just okay for me. I wish it had more fudge, i'd only get about 1 good bite of fudge in each slice. My hubby liked it, so I may try it again & play with the layers a little.

vintageprincess

report Posted Jul. 18, 2009 12:50 AM

My mom made this cake for my birthday, everybody kept asking how to make it because it was simply toooo delicious!!!

Verguma

report Posted Jan. 22, 2009 4:00 PM

I have made this recipe many times, including for a friend's wedding, and it is fabulous!!! I like to make it 2 days ahead of time so the flavors have time to get happy! This is definitely a winner!

hiltonsw

report Posted Dec. 21, 2008 10:19 AM

I've been making this recipe for years and it never fails to get raive reviews!!! I complain that you have to dirty every utensil in the kitchen to make it but it's worth the effort. I place it on a raspberry drizzle with the caramel on top. A scoop of cinnamon ice cream on the side knocks it out of the park!!!