The best delicious Macadamia Fudge Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Macadamia Fudge Torte recipe today!
Hello my friends, this Macadamia Fudge Torte recipe will not disappoint, I promise! Made with simple ingredients, our Macadamia Fudge Torte is amazingly delicious, and addictive, everyone will be asking for more Macadamia Fudge Torte.
What Makes This Macadamia Fudge Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Macadamia Fudge Torte.
Ready to make this Macadamia Fudge Torte Recipe? Let’s do it!
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1/3 c Low-fat sweetened condensed
Milk
1/2 c Semi-sweet chocolate chips
1 pk Devil’s food cake mix
1 1/2 ts Cinnamon
1/3 c Oil
16 oz Sliced pears, canned in
Light syrup, drained
2 Eggs
1/3 c Macadamia nuts or pecans,
Chopped
2 ts Water
17 oz Butterscotch-caramel-fudge
Ice cream topping (jar)
1/3 c Milk
This is the Million Dollar Grand Prize winner of the Pillsbury 1996
Bake-Off. The recipe was in the “Special Desserts” category.
1. Preheat the oven to 350 degrees. Spray a 9-inch or 10-inch springform
pan with nonstick spray.
2. In a small saucepan combine the condensed milk and chocolate chips, and
cook over medium low heat until the chocolate is melted, stirring
occasionally.
3. In a 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
food processor fitted with the metal blade; blend until smooth.
4. In a 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.
5. Drop the chocolate chip mixture by spoonsful over the batter. Stir the
nuts and water into the remaining cake mix, and sprinkle over the filling.
6. 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.
7. 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 with a wedge of torte.
Approximate nutritional analysis per serving: 460 calories, 15 grams fat,
35 milligrams cholesterol, 490 milligrams sodium, 5 grams protein, and 75
grams carbohydrate.
Note: (from Burros) Because this recipe was released only yesterday, it has
not been tested by the NY Times. The nutrition information was provided by
Pillsbury.
Yields
12 Servings
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