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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Filling:
1/3 cup low-fat sweetened condensed milk
1/2 cup chocolate chips
Cake:
1 pkg. Pillsbury Moist Supreme Devil's Food Cake Mix
1-1/2 tsp. cinnamon
1/3 cup oil
1 can (16 oz.) sliced pears, drained
2 eggs
1/3 cup macadamia nuts or pecans, chopped
2 tsp. water
Sauce:
1 jar (17 oz.) butterscotch caramel fudge ice cream topping
1/3 cup milk
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Directions:
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Heat oven to 350°F. Spray a 9 or 10-inch springform pan with non-stick cooking spray. In small saucepan, combine filling ingredients. Cook over Medium-Low heat until chocolate is melted, stirring occasionally. In a large bowl, combine cake mix, cinnamon and oil. Blend at low speed for 20-30 seconds, or until crumbly. Mixture will be dry. Place pears in blender container or food processor bowl with metal blade, cover and blend until smooth.
In a large bowl, combine 2-1/2 cups of the cake mix mixture, puréed pears and eggs, beat at low speed until moistened. Beat for 2 minutes at Medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake at 350°F for 45-50 minutes or until top springs back when touched lightly in center. Cool for 10 minutes. Remove sides of pan. Cool 1-1/2 hours or until completely cooled. In small saucepan, combine sauce ingredients. Cook over Medium-Low heat for 3-4 minutes or until well blended, stirring occasionally.
To serve, spoon 2 tbsp. warm sauce onto each serving plate. Top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt garnished with chocolate curls.
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