Indulge your guests with this rich, delicious and so easy dessert. Serves 12

1/3 cup Low-fat sweetened condensed milk 75 mL
1/2 cup Semisweet chocolate chips 125 mL
1 Devil's food cake mix 1
1-1/2 tsp Cinnamon 7 mL
1/3 cup Oil 75 mL
16 oz can Sliced pears in light syrup, drained 455 g can
2 Eggs 2
1/3 cup Chopped macadamia nuts or pecans 75 mL
2 tsp Water 10 mL
1 17-oz jar Butterscotch caramel fudge ice cream topping 1 500-g jar
1/3 cup Milk 75 mL

Preheat oven to 350°F [180°C]

  • Spray a 9 or 10-inch [22 or 25 cm] springform pan with nonstick spray.
  • Melt chocolate chips and condensed milk over low heat or in microwave until chocolate is melted, stirring occasionally.
  • In medium bowl, combine cake mix, cinnamon and oil; blend at low speed for 30 seconds or until crumbly.
  • Place the drained pears in a blender or food processor, blend until smooth.
  • In large bowl combine 2-1/2 cups [600 ml] of the cake mix, the pureed pears and the eggs. Beat at low speed until moistened, then at medium speed for 2 minutes. Spread the batter evenly in the prepared pan.
  • Drop the chocolate chip mixture by spoonful over the batter. Stir the nuts, water and remaining cake mix together and sprinkle over the filling.
  • Bake for 45 to 50 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Remove the sides of the pan. Cool.
  • Combine the butterscotch topping and milk in a saucepan and cook over med. low heat for 3 to 4 minutes or until well blended; stir occasionally.
  • To serve, spoon 2 tbsp [25 mL] of warm sauce onto plate and top with a wedge of torte.

Serve garnished with a few slices of kiwi, or strawberries if you like.

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