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Nutty Fudge Torte




Source of Recipe


Taste Of Home


List of Ingredients




Nutty Fudge Torte Recipe


• 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


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.