Ingredients Jump to Instructions ↓

  1. Filling:

  2. 1/3 cup sweetened condensed milk (not evaporated)

  3. 1/2 cup semisweet chocolate chips Cake:

  4. 1 (18 1/4-ounce) package devil's food cake mix

  5. 1 1/2 teaspoons ground cinnamon

  6. 1/3 cup vegetable oil

  7. 1 (16-ounce) can sliced pears, drained

  8. 2 large eggs

  9. 1/3 cup chopped macadamia nuts or pecans

  10. 2 teaspoons water Sauce:

  11. 1 (17-ounce) jar butterscotch caramel fudge ice cream topping

  12. 1/3 cup milk

  13. Vanilla ice cream for accompaniment

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C) . Grease a 9 or 10-inch springform pan.

  2. In small saucepan, combine filling ingredients. Cook over medium-low heat until chocolate is melted, stirring occasionally.

  3. 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.)

  4. Place pears in blender or food processor; cover and blend until smooth.

  5. In another 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.

  6. Spread batter evenly in prepared pan. Drop filling by spoonfuls over the batter.

  7. Stir nuts and water into remaining cake mix mixture. Sprinkle evenly over filling.

  8. Bake for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes on wire rack. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.

  9. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally.

  10. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte and scoop of ice cream.


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