MACADAMIA FUDGE TORTE

Filling:
l/3 cup sweetened condensed milk (not evaporated)
l/2 cup chocolate chips (semi sweet)
Cake:
l pkg. pudding included devil’s food cake mix
l-l/2 tsp. cinnamon
l/3 cup oil
l l5 oz. can sliced pears in light syrup, drained
3 eggs
l/3cup chopped macadamia nuts or pecans
2 tsp. water
Sauce:
l l7-oz. jar butterscotch caramel fudge ice cream topping
l/3 cup milk
Heat oven 350. Spray 9″or l0″ springform pan with nonstick spray. In small pan combine filling ingredients. Cook over med low heat until chocolate is melted, stirring occasionally. In large bowl combine cake mix, cinnamon and oil: blend at low speed for 30 seconds or until crumbly. (Mixture will be dry) Place pears in blender container or processor bowl with metal blade; cover and blend until smooth., In large bowl combine 2-l/2 cups of cake mix mixture, pureed pears and eggs: beat a low speed until moistened. Beat 2 mins. at med speed. Spread batter evenly in pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake at 350 for 45-50 mins. or until top springs back when touched. Cool l0 mins. Remove sides of pan. Cool l-l/2 hrs or until completely cooled. In small saucepan combine sauce ingredients. Cook over med low heat for 3-4 mins. or until well blended, stirring. To serve spoon 2 tbsps. warm sauce onto each serving plate; top with wedge of torte. If desired serve with vanilla ice cream and garnish with chocolate curls.
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