Serves: 12
Total Calories: 178
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.
In large bowl, combine cake mix, cinnamon and oil blend at low speed for 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 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 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 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.
In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls.
HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix. Bake as directed above.
Nutrition Per Serving: Calories 460 Protein 6g Carbohydrate 73g Fat 16g Sodium 500mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Macadamia Fudge Torte recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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