Nutty Fudge Torte

• 1/2 cup semisweet chocolate chips
• 1/3 cup sweetened condensed milk
• 1 package devil's food cake mix (regular size)
• 1/3 cup canola oil
• 1 teaspoon ground cinnamon
• 1 can (15 ounces) sliced pears, drained
• 2 large eggs
• 1/3 cup chopped pecans, toasted
• 2 teaspoons water
• 1/4 cup caramel ice cream topping, warmed
• 1/2 teaspoon 2% milk
• Whipped cream or vanilla ice cream and additional toasted pecans, optional

1. In a microwave, melt chocolate chips and condensed milk; stir until smooth. Set aside. In a large bowl, combine the cake mix, oil and cinnamon until crumbly. Set aside 1/2 cup for topping.
2. In a blender, cover and process pears until smooth. Add to remaining cake mixture with eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
3. Pour into a greased 9-in. springform pan. Drop melted chocolate by tablespoonfuls over batter. Combine the pecans, water and reserved cake mixture; crumble over chocolate.
4. Bake at 350u0b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen.
5. Remove sides of pan. Combine caramel topping and milk until smooth; drizzle on serving plates. Top with a slice of torte. Serve with whipped cream or ice cream and sprinkle with pecans if desired.

chocolate chips, condensed milk, cake, canola oil, ground cinnamon, eggs, pecans, water, caramel ice cream topping, milk, cream

Taken from www.tasteofhome.com/recipes/nutty-fudge-torte/ (may not work)