---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Macadamia Fudge Torte
  Categories: Cheesecakes, Bakery
       Yield: 12 Servings
  
            FILLING
     1/3 c  Low-fat sweetened condensed
            Milk - not evaporated milk
     1/2 c  Semi-sweet chocolate chips
            CAKE
       1 pk Pillsbury Moist Supreme
            Devils Food Cake
   1 1/2 ts Cinnamon
     1/3 c  Oil
       1 cn (16 oz) sliced pears in
            Light syrup - drained
       2    Eggs
     1/3 c  Chopped macadamia nuts
            (or pecans)
       2 ts Water
            SAUCE
       1    Jar butterscotch caramel
            Fudge ice cream topping
     1/3 c  Milk
  
   Heat oven to 350 degrees. Spray 9 or 10 inch springform pan with nonstick
   cooking spray. In small saucepan, combine filling ingredients. Cook over
   medium-low heat until chocolate is melted, stirring occasionally. In large
   bowl, combine cake mix, cinnamon and oil, blend at low speed 20-30 seconds
   or until crumbly (mixture will be dry). Place pears in blender or food
   processor bowl with metal blade, cover and blend until smooth.
   
   In large bowl, combine 2 1/2 cups of the cake mix 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 mix
   mixture. Sprinkle over filling.
   
   Bake at 350 degrees for 45-50 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 3-4 minutes or until well blended, stirring occasionally. To serve,
   spoon 2 tablespoons warm sauce onto each serving plate, top with wedge of
   torte. If desired, serve with vanilla ice cream or frozen yogurt and
   garnish with chocolate curls.
   
   Recipe by: Kurt Wait - 1996 Bake Off Winner
   Published by the Austin American Statesman 2/28/96
  
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