Title: Macadamia Fudge Torte
Categories: Dessert Holiday
Yield: 12 Servings

SOURCE: COUPON ADS
FILLING
1/3	c	Low-fat sweetened condensed
		Milk (not evaporated)
1/2	c	Semi-sweet chocolate chips
CAKE
1	pk	Pillsbury Moist Supreme
		Devil's Food Cake Mix
1 1/2	ts	Cinnamon
1/3	c	Oil
		16-oz. can sliced pears in
		Light syrup, drained
2	x	Eggs
1/3	c	Chopped macadamia nuts or
		Pecans
2	ts	Water
SAUCE
		12.25-oz. jar Smucker's
		Carmel Ice Cream Topping
3	tb	Milk
		Haagen-Daz Vanilla Ice
		Cream or Frozen Yogurt

Heat oven to 350øF. 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 20 to 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 cake 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 mixture. Sprinkle over filling.

Bake at 350øF. 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 hrs. 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 1-1/2 tablespoons warm sauce onto each serving plate; top with wedge of torte and scoop of ice cream. If desired, garnish with chocolate curls.

High Altitude - Above 3500 Feet; add 1/3 cup flour to dry cake mix. Bake as directed above.

MealMaster Format by Dottie 11/96. From Dottie Theriault's Collection.

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