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home > recipes > dessert > macadamia fudge torte
the 37th Pillsbury Bake-Off Contest judges chose Kurt Wait's Macadamia Fudge Torte as the superior example of The Way America Cooks Today. His entry won one million dollars! Macadamia Fudge Torte FILLING 1/3 cup low-fat sweetened condensed milk (not evaporated) 1/2 cup semi-sweet chocolate chips CAKE 1 pkg. Pillsbury Moist Supreme Devil's Food Cake Mix 1 1/2 teaspoons cinnamon 1/3 cup oil 1 (16-oz.) can sliced pears in light syrup, drained 2 eggs 1/3 cup chopped macadamia nuts or pecans 2 teaspoons water SAUCE 1 (17-oz.) jar butterscotch caramel fudge ice cream topping 1/3 cup milk Haagen-Dazs Vanilla Ice Cream or Frozen Yogurt Heat oven to 350F. 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 the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 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 350F. 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 hours 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 2 tablespoons warm sauce onto each serving plate; top with wedge of torte and scoop of ice cream. If desired, garnish with chocolate curls. 12 servings. HIGH ALTITUDE - Above 3500 Feet: Add 1/3 cup flour to dry cake mix. Bake as directed above.

Macadamia Fudge Torte


average rating = 4 stars(4.00001 comment available)
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list all recipes for DESSERT (517)
list all recipes by RAYNA (24)


   

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keyword: macadamia
keyword: fudge
keyword: torte
recipes for dessert
recipes by rayna
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(posted May 5, 1998)

the 37th Pillsbury
Bake-Off Contest judges chose Kurt Wait's Macadamia Fudge
Torte as the superior example of The Way America Cooks Today. His entry won
one million dollars!

Macadamia
Fudge Torte


FILLING
1/3 cup low-
fat sweetened condensed milk (not evaporated)
1/2 cup semi-
sweet chocolate chips

CAKE
1 pkg. Pillsbury Moist Supreme
Devil's Food Cake Mix
1 1/2 teaspoons
cinnamon
1/3 cup oil
1 (16-oz.) can sliced pears in
light syrup, drained
2
eggs
1/3 cup chopped macadamia
nuts or pecans
2 teaspoons water

SAUCE
1 (17-oz.) jar
butterscotch
caramel fudge ice cream
topping
1/3 cup
milk

Haagen-Dazs
Vanilla
Ice Cream or Frozen Yogurt

Heat oven to 350F. 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 the cake mix mixture, pureed pears
and
eggs; beat at low speed until moistened. Beat 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 350F. 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 hours
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 2 tablespoons warm
sauce onto each serving plate; top with wedge of
torte and scoop of
ice cream. If desired, garnish with chocolate curls.

12 servings.

HIGH ALTITUDE - Above 3500 Feet: Add 1/3 cup
flour to
dry cake mix. Bake as
directed above.





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+1 comment
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from Islamabad, Pakistan wrote:3  3

It is really great recipe.
4 starsJuly 22, 2002


 
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