Macademia Fudge Torte

• 1/3 cup low-fat sweetened condensed milk
• 1/2 cup chocolate chips
• 1 pkg. Pillsbury Moist Supreme Devil's Food Cake Mix
• 1-1/2 tsp. cinnamon
• 1/3 cup oil
• 1 can (1 lb.) sliced pears, drained
• 2 eggs
• 1/3 cup macadamia nuts
• pecans, chopped
• 2 tsp. water
• 1 jar (1-1/8 lb.) butterscotch caramel fudge ice cream topping
• 1/3 cup milk

1. Heat oven to 350F.
2. Spray a 9 or 10-inch springform pan with non-stick cooking spray.
3. In small saucepan, combine filling ingredients.
4. Cook over Medium-Low heat until chocolate is melted, stirring occasionally.
5. In a large bowl, combine cake mix, cinnamon and oil.
6. Blend at low speed for 20-30 seconds, or until crumbly.
7. Mixture will be dry.
8. Place pears in blender container or food processor bowl with metal blade, cover and blend until smooth.
9. In a large bowl, combine 2-1/2 cups of the cake mix mixture, pureed pears and eggs, beat at low speed until moistened.
10. Beat for 2 minutes at Medium speed.
11. Spread batter evenly in spray-coated pan.
12. Drop filling by spoonfuls over batter.
13. Stir nuts and water into remaining cake mix mixture.
14. Sprinkle over filling.
15. Bake at 350F for 45-50 minutes or until top springs back when touched lightly in center.
16. Cool for 10 minutes.
17. Remove sides of pan.
18. Cool 1-1/2 hours or until completely cooled.
19. In small saucepan, combine sauce ingredients.
20. Cook over Medium-Low heat for 3-4 minutes or until well blended, stirring occasionally.
21. To serve, spoon 2 tbsp.
22. warm sauce onto each serving plate.
23. Top with wedge of torte.
24. If desired, serve with vanilla ice cream or frozen yogurt garnished with chocolate curls.

lowfat sweetened condensed milk, chocolate chips, moist supreme devil, cinnamon, oil, eggs, nuts, pecans, water, butterscotch caramel, milk

Taken from www.foodgeeks.com/recipes/2520 (may not work)