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December 27, 2014 · Leave a Comment

Macadamia Fudge Torte – #43 of 52 Pillsbury Grand Prize Recipes in 52 Weeks

Pillsbury Bake-Off

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Macadamia Fudge Torte won the 37th Pillsbury Bake-Off in 1996. Recipe on Pillsbury.com by Kurt Wait of Redwood City, California. Fun fact – Kurt Wait was the first man to win the Pillsbury Bake-Off. He knocked it out of the park with this rich, fudgy and nutty cake that’s even better with ice cream and butterscotch caramel sauce.

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Start by making the filling which is melted chocolate and sweetened condensed milk. Set aside.

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Combine cake mix, cinnamon and oil to make this crumb-like mixture.

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Take 2 1/2 cups of the crumb mixture, add pureed pears and eggs. Mix well.

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Now you have your batter.

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Pour the cake batter into a greased 9 or 10-inch springform pan. Add dollops of the chocolate/sweetened condensed milk mixture.

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Add reserved crumbs and nuts to the top. Bake at 350°F. for about 45 minutes.

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This is how your baked cake will look. Let cool. Serve with ice cream and butterscotch caramel sauce. The fudgy dollops of melted chocolate add a creamy surprise when you bite into this cake.

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Print Recipe

Macadamia Fudge Torte

Ingredients

  • Recipe courtesy of Pillsbury®
  • Filling
  • 1/3 cup low-fat sweetened condensed milk not evaporated
  • 1/2 cup semisweet chocolate chips
  • Cake
  • 1 18.25-oz. pkg. Pillsbury™ Moist Supreme™ Devil's Food Cake Mix
  • 1 1/2 teaspoons cinnamon
  • 1/3 cup oil
  • 1 15-oz. can sliced pears in light syrup, drained
  • 3 eggs
  • 1/3 cup chopped macadamia nuts or pecans
  • 2 teaspoons water
  • Sauce
  • 1 17-oz. jar butterscotch caramel ice cream topping
  • 1/3 cup milk

Instructions

  • Heat oven to 350°F. 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 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. Spread batter evenly in sprayed 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 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. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.
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Previous Post: « Fudgy Bonbons
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Hi, I’m Lise! Welcome to Mom Loves Baking where I’ve been sharing recipes I love since 2013. I hope you love them too!
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