MMMMM--------------------------FILLING-------------------------------
1/3 c Low-fat sweetened condensed
- milk (not evaporated)
1/2 c Semi-sweet morsels
MMMMM----------------------------CAKE---------------------------------
1 pk Pillsbury Moist Supreme
- Devils Food Cake Mix or
- Pudding included mix
1 1/2 ts Cinnamon
1/3 c Oil
16 oz Can sliced pears in lite
- syrup; drained
2 lg Eggs
1/3 c Macadamia nuts or pecans;
- chopped
2 ts Water
MMMMM---------------------------SAUCE--------------------------------
17 oz Jar butterscotch caramel
- fudge ice cream topping
1/3 c Milk
Heat oven to 350 F. Spray 9 to 10" springform pan with nonstick
cooking spray. In small saucepan, combine filling ingredients. Cook
over medium-low heat until chocolate is melted, stirring occasionally.
In a large bowl, combine cake mix, cinnamon, and oil; blend at low
speed for 20 to 30 seconds or until crumbly. Place pears in blender
container or food processor bowl with metal blade; cover and blend
until smooth.
In large bowl, combine 2-1/2 c of the cake 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 mixture. Sprinkle over
filling.
Bake at 350 F for 45 to 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 to 4 minutes or until well blended, stirring occasionally.
To serve, spoon 2 tb warm sauce onto each serving plate; top with
wedge of torte. If desired, servee with vanilla ice cream or frozen
yogurt and garnish with chocolate curls.
At high altitude (above 3500 feet):
Add 1/3 cup flour to dry cake mix. Bake as directed above.
Recipe by Kurt Wait, Redwood City, CA.
Winning recipe in the Pillsbury Bakeoff, 1996 02/27/96
Million dollar winner and first man to win the bakeoff.
