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05/12/2011 National Nutty Fudge Day Nutty Fudge Torte

Source of Recipe

Taste Of Home


Recipe Introduction

Between the crunchy nuts and chocolatey, smooth fudge flavor, it's hard to resist nutty fudge! Fudge was accidentally invented in the United States in the late 1880's when a baker was trying to make caramel. Following its creation, fudge recipes began appearing around the world in many different variations. To this day, nutty fudge remains one of the most popular fudge recipes. Did you know that Cole Porter loved fudge so much that he used to have nine pounds of it shipped to him each month from his hometown? Now that's some serious dedication to your taste buds! To celebrate National Nutty Fudge Day, try your hand at making your own homemade nutty fudge. Homemade fudge is made with less sugar than most other fudge products out on the market, providing a smooth, creamy texture and a more delicious fudge tasting experience. Yum! Punch Bowl

List of Ingredients

HOME COOKIN’ 05/12/2011 National Nutty Fudge Day Nutty Fudge Torte


Nutty Fudge Torte


• 1/2 cup semisweet chocolate chips
• 1/3 cup sweetened condensed milk
• 1 package (18-1/4 ounces) devil's food cake mix
• 1/3 cup canola oil
• 1 teaspoon ground cinnamon
• 1 can (15 ounces) sliced pears, drained
• 2 eggs
• 1/3 cup chopped pecans, toasted
• 2 teaspoons water
• 1/4 cup caramel ice cream topping, warmed
• 1/2 teaspoon milk
• Whipped cream or vanilla ice cream and additional toasted pecans, optional
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Recipe

In a microwave, melt chocolate chips and condensed milk; stir until smooth. Set aside. In a large bowl, combine the cake mix, oil and cinnamon until crumbly. Set aside 1/2 cup for topping.

In a blender, cover and process pears until smooth. Add to remaining cake mixture with eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a greased 9-in. springform pan. Drop melted chocolate by tablespoonfuls over batter. Combine pecans, water and reserved cake mixture; crumble over chocolate.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen.

Remove sides of pan. Combine caramel topping and milk until smooth; drizzle on serving plates. Top with a slice of torte. Serve with whipped cream or ice cream and sprinkle with pecans if desired. Yield: 12-14 servings.