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MOM'S MACADAMIA FUDGE TORTE

FILLING:
1/3 CUP LOW FAT SWEETENED CONDENSED MILK
½ CUP SEMISWEET CHOCOLATE CHIPS

CAKE:
1 PKG DEVIL’S FOOD CAKE MIX
1 ½ TSP CINNAMON
1/3 CUP OIL
1 (16 OZ) CAN SLICED PEARS IN LIGHT SYRUP, DRAINED
2 EGGS
1/3 CUP CHOPPED MACADAMIA NUTS, OR PECANS
2 TSP WATER

SAUCE:
1 (17 OZ) JAR BUTTER-SCOTCH CARAMEL-FUDGE ICE CREAM TOPPING
1/3 CUP MILK

PREHEAT OVEN TO 350 DEGREES. SPRAY 9 X 13 INCH SPRING FORM PAN WITH NON STICK SPRAY.

IN SMALL SAUCEPAN COMBINE CONDENSED MILK AND CHOCOLATE CHIPS. COOK OVER MEDIUM LOW HEAT UNTIL THE 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. PLACE PEARS IN A BLENDER OR IN A FOOD PROCESSOR FITTED WITH THE METAL BLADE. BLEND UNTIL SMOOTH.

IN LARGE BOWL, COMBINE 2 ½ CUPS OF CAKE MIX, THE PUREED PEARS AND EGGS. BEAT AT LOW SPEED UNTIL MOISTENED, THEN AT MEDIUM SPEED FOR 2 MINUTES. SPREAD BATTER EVENLY IN THE PREPARED PAN.

DROP CHOCOLATE CHIP MIXTURE BY SPOONFULS OVER THE BATTER. STIR NUTS AND WATER INTO REMAINING CAKE MIX. AND SPRINKLE OVER FILLING.

BAKE FOR 45 - 50 MINUTES OR UNTIL TOP SPRINGS BACK WHEN TOUCHED LIGHTLY IN THE CENTER. COOL 10 MINUTES. REMOVE SIDES OF PAN AND COOL.

COMBINE BUTTERSCOTCH TOPPING AND MILK IN A SAUCEPAN, AND COOK OVER MEDIUM-LOW HEAT FOR 3 - 4 MINUTES OR UNTIL WELL BLENDED. STIR OCCASIONALLY. TO SERVE, SPOON 2 TBLSP OF WARM SAUCE ONTO A PLATE, AND TOP WITH A WEDGE OF TORTE.

MAKES 12 SERVINGS