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Macadamia Fudge Torte recipe

Serve this scrumptiously rich, ‘cake-mix-easy’chocolate fudge macadamia nut torte, with vanilla ice cream.

Recipe: Macadamia Fudge Torte

Filling:
1/3 cup sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chipsCake:
1 (18.25-ounce) package devil’s food cake mix
1 1/2 teaspoons ground cinnamon
1/3 cup vegetable oil
1 (16-ounce) can sliced pears, drained
2 large eggs
1/3 cup chopped macadamia nuts or pecans
2 teaspoons waterSauce:
1 (17-ounce) jar butterscotch caramel fudge ice cream topping
1/3 cup milk

Vanilla ice cream for accompaniment

  • Preheat oven to 350°F (175°C).Grease a 9 or 10-inch springform pan.
  • In small saucepan, combine filling ingredients.Cook over medium-low heat until chocolate is melted, stirringoccasionally.
  • In large bowl, combine cake mix, cinnamonand oil; blend at low speed for 20 to 30 seconds or until crumbly.(Mixture will be dry.)
  • Place pears in blender or food processor;cover and blend until smooth.
  • In another large bowl, combine 2 1/2 cupsof the cake mix mixture, pureed pears and eggs; beat at low speeduntil moistened. Beat 2 minutes at medium speed.
  • Spread batter evenly in prepared pan.Drop filling by spoonfuls over the batter.
  • Stir nuts and water into remaining cakemix mixture. Sprinkle evenly over filling.
  • Bake for 45 to 50 minutes or until topsprings back when touched lightly in center. Cool 10 minuteson wire rack. Remove sides of pan. Cool 1 1/2 hours or untilcompletely 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 sauceonto each serving plate; top with wedge of torte and scoop ofice cream.

    Makes 12 servings.

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