Macadamia Fudge Torte
1/3 c. low fat sweetened condensed milk
1/2 c. semi-sweet chocolate chips
18.25 oz. package Devil's Food cake mix (with the pudding in the mix)
1 1/2 tsp. ground cinnamon
1/3 c. vegetable oil
16 oz. can sliced pears in light syrup (drained)
1/3 c. chopped macadamia nuts
2 tsp. water
17 oz. jar butterscotch or caramel fudge ice cream topping
1/3 c. milk
Pre-heat oven to 350' F. Spray a 9- or 10-inch springform pan with non-stick cooking spray. In a small saucepan, combine condensed milk and chocolate chips. Cook over med. low heat until chocolate is melted; stirring occasionally. Set filling aside.
In a large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20-30 seconds or until crumbly (mixture will be dry). Place pears in blender/food processor with a metal blade and cover. Blend until smooth.
In another large bowl, combine 2 1/2 c. of the cake mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in pan. Drop reserved filling by spoonfuls over batter.
Stir nuts and water into remaining cake mixture; sprinkle over filling. Bake for 45 - 50 min. or until top springs back when touched lightly in the center. Cool 10 min.
Remove side of pan. Cool 1-1/2 hours until completely cooled. In small saucepan, combine ice cream topping and milk. Cook over med-low heat for 3-5 min. or until well-blended; stirring occasionally. To serve, spoon 2 Tbls. warm sauce onto each serving plate; top with a wedge of the torte.