Indulge your guests with this rich, delicious and so easy dessert. Serves 12
Low-fat sweetened condensed milk
Semisweet chocolate chips
Devil's food cake mix
16 oz can
Sliced pears in light syrup, drained
455 g can
Chopped macadamia nuts or pecans
1 17-oz jar
Butterscotch caramel fudge ice cream topping
1 500-g jar
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.