Ingredients
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 (1 lb.) | sliced pears, drained | | 2 | eggs | | 1/3 cup | macadamia nuts or | | pecans, chopped | | 2 tsp. | water |
Sauce
| 1 jar (1-1/8 lb.) | butterscotch caramel fudge ice cream topping | | 1/3 cup | milk |
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Instructions
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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