MACADAMIA FUDGE TORTE

MACADAMIA FUDGE TORTE


FILLING:

2/3 CUP SWEETENED CONDENSED MILK(NOT EVAPORATED)
1 CUP SEMISWEET CHOCOLATE CHIPS

IN SMALL SAUCEPAN, COOK CONDENSED MILK, AND CHOCOLATE CHIPS OVER MED-LOW HEAT UNTIL THE CHOCOLATE HAS MELTED,STIRRING OCCASIONALLY


CAKE:


1 PACKAGE PUDDING INCLUDED DEVILS FOOD CAKE MIX
1 1/2 TSP. CINNAMON
1/3 CUP OIL
1 (16-OUNCE) CAN SLICED PEARS IN LIGHT SYRUP, DRAINED
2 EGGS
1/3 CUP CHOPPED MACADAMIA NUTS OR PECANS
2 TEASPOONS WATER

IN A .LARGE BOWL COMBINE THE CAKE MIX, CINNAMON, AND OIL; BLEND AT LOW SPEEDUNTIL CRUMBLY,20 TO 30 SECONDS. PUREE PEARS IN BLENDER OR PROCESSOR UNTIL SMOOTH.
IN LARGE BOWL, COMBINE 2 1/2 CUPS CAKE MIXTURE, PUREED PEARS AND EGGS, BEAT AT LOW SPEED UNTIL MOISTENED. BEAT 2 MINUTES AT MEDIUM SPEED. SPREAD BATTER EVENLY IN 9- OR 10-INCH SPRINGFORM PAN THAT HAS BEEN SPRAYED WITH NONSTICK COOKING SPRAY. DROPP FILLING BY SPOONFULS OVER BATTER. STIR NUTS AND WATER INTO REMAININGCAKE MIX MIXTURE. SPRINKLE OVER FILLING.
BAKE AT 350 DEGREES UNTIL TOP SPRINGS BACK WHEN TOUCHED LIGHTLY IN THE CENTER, 45 TO 50 MINUTES. COOL 10 MINUTES, REMOVE SIDES OF PAN. COOL 1 1/2 HOURS OR UNTIL COMPLETELY COOL.

SAUCE:

1 (17 OUNCE) JAR BUTTERSCOTCH CARAMEL FUDGE ICE CREAM TOPPING
1/3 CUP MILK
VANILLA ICE CREAM - OPTIONAL

IN SMALL SAUCEPAN COOK ICE CREAM TOPPING AND MILK UNTIL BLENDED STIRRING OCCASIONALLY. SERVE CAKE ON A BED OF WARM SAUCE AND TOP WITH ICE CREAM.