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Macadamian Nut Torte

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Ingredients You'll Need

1/3 cup low-fat sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1 package Pillsbury Moist Sup. Devils Food Cake Mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 16 ounce can sliced pears in light syrup, drained
2 eggs
1/3 cup macadamia nuts or pecans, chopped
2 teaspoons water
1 17 ounce jar butterscotchcaram. fudge ice cream top
1/3 cup milk


Heat oven to 350 degrees. Spray 9 or 10" springform pan with nonstick cooking spray. In small pan, 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 20-30 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 bow, 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 350 degrees for 45-50 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 3-4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. HIGH ALTITUDE: Above 3500 feet: Add 1/3 cup flour to dry cake mix. Bake a

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