I was in a dilemma; I had no clue what dessert to right about. So, I did what many of us do when we're in a dilemma, if you don't do it now you might have when you were younger... I asked my mom for help. Am I embarrassed? No. It's just resourceful and always helpful to that good source.
This is the first one that came to her mind. She has had people request it, but she also says its one people always love. It's different. The recipe seemed to be all over the internet, a Pillsbury winner. That's back-up.
And the fact that it uses pears? Added Nutrition! YES! I love eating a dessert where there's at least a little healthy goodness to it. Not that it makes the whole thing a health-food, but hey, it's better than nothing.
Another fact about this week's article? To type up the recipe I used one, maybe two buttons. It was on the internet and all I had to do was load it on Cook'n and capture it. It saved me a ton of time!
By the way, the caramel sauce that goes with it is apparently very good, and if you don't want the macadamias, still very good without it.
Macadamia Fudge Torte
Serving size: 12
Calories per serving: 98
FILLING
1/3 cup low-fat sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
CAKE
1 1825 package 1 (18.25-oz.) pillsbury® moist supreme® devil's food cake mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 15 can 1 (15-oz.) sliced pear in light syrup, drained
3 eggs
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water
SAUCE
1 17 jar 1 (17-oz.) butterscotch caramel ice cream topping
1/3 cup milk
Directions:
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
- https://www.pillsbury.com/recipes/macadamia-fudge-torte/ccde1f39-f228-412b-a4ca-67ab206949fd
- https://www.chef-in-training.com/blog/wp-content/uploads/2012/05/IMG_1245-1.jpg
Sydney Hill
Weekly Newsletter Contributer since 2012
