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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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.
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Nutrition Facts
Serving Size:1/12 of Recipe
Calories
460
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
5g
25%
Cholesterol
55mg
18%
Sodium
500mg
21%
Total Carbohydrate
73g
24%
Dietary Fiber
3g
12%
Sugars
51g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 3 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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