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Title: Macadamia Fudge Torte-1996 Bake-Off Winner
Categories: Dessert
Yield: 12 Servings
| 1/3 | c | Sweetened Condensed milk, |
| Low-fat | ||
| 1/2 | c | Semisweet chocolate chops |
| 1 | pk | Pillsbury Moist Supreme |
| Devil's Food Cake Mix | ||
| 1 1/2 | ts | Cinnamon |
| 1/3 | c | Oil |
| 1 | cn | Sliced pears in light syrup, |
| Drained (16oz) | ||
| 2 | Eggs | |
| 1/3 | c | Macadamia nuts or pecans, |
| Chopped | ||
| 1 | Jar Butterscotch caramel | |
| Fudge ice-cream topping 17oz | ||
| 1/3 | c | Milk |
Preheat the oven to 350F. Spray a 9-or 10-inch springform pan with nonstick cooking spray.
In a small saucepan, combine the sweetened condensed milk and chocolate chips. Cook over medium-low heat, stirring occasionally, until the chocolate is melted.
In a large bowl, combine the cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (The mixture will be dry.)
Place pears in a blender container or food processor bowl with a metal blade; cover and blend until smooth.
In a 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 the spray-coated pan. Drop the chocolate mixture by speenfuls over the batter. Stir the nuts and water into the remaining cake-mix mixture. Sprinkle over the filling.
Bake for 45 or 50 minutes until the top springs back when touched lightly in the center. Cool for 10 minutes. Remove the sides of the pan. Cool 1 1/2 hours or until completely cooled.
In a small saucepan, combine ice-cream topping and milk. Cook over medium-low heat for 3 to 4 minutes or until well-blended, stirring occasionally.
To serve, spoon 2 tablespoons of warm sauce onto each plate; top with a wedge of the torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls.
Makes 12 servings.
PER SERVING:
Calories 460 Fat 16g Cholesterol 35mg Sodium 490mg Callories from fat 31%
This recipe is the 1996 Pillsbury Bake-Off winner. The winning cook is Kurt Wait of Redwood City, CA., who won the $1 million grand prize. The contest took place in Dallas, TX, and was the first time that $1 million dollars was awarded to the winner.
Bobbie's Note: I saw him on a film clip preparing his dish. He drizzled the sauce in zigzag lines across the plate before he added the torte, rather than just putting the 2T of sauce in a puddle in the middle of the plate. It gave it a more elegant look.
From: Christy Pringle Date: 05-06-96 (14:58) Online Connections (410) National C
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