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Cook'n with Betty Crocker 
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Macadamia Fudge Torte |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Macadamia Fudge Torte recipe on the web!!Kurt Wait - Redwood City, California Bake-Off® Contest 37, 1996 Grand Prize Winner Kurt Wait is the first man in the forty-seven-year history of the Bake-Off® Contest to win the grand prize. His streusel-topped chocolate-pear torte brought him a million dollars, the largest prize ever in a cooking contest. FILLING ___ cup low-fat sweetened condensed milk (not evaporated) ___ cup semisweet chocolate chips CAKE _ package (1-lb 2.25-oz) pudding-included devil's food cake mix _ 1/2 teaspoons cinnamon ___ cup oil _ (15-ounce) can sliced pears in light syrup, drained _ eggs ___ cup chopped macadamia nuts or pecans _ teaspoons water SAUCE _ (17-ounce) jar butterscotch caramel fudge ice cream topping ___ cup milk __Kurt Wait ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. 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 for 30 seconds or until crumbly. (Mixture will be dry.) Place pears in blender container 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°F. for 45 to 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 to 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. HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix. Bake as directed above. Nutrition Per Serving: Calories 460; Protein 6g; Carbohydrate 73g; Fat 16g; Sodium 500mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Mardi Gras Party Cake Whole Wheat Walnut Crumb Cake Chocolate Praline Layer Cake Glazed Sweet Potato Mini-Cakes Tropical Fruit Fling Cake Orange Kiss-Me Cake Golden Apricot Cake Caramel Pear Upside-Down Cake Caramel Apple Cake Double Lemon Streusel Cake Peanut Butter Crunch Cake Chocolate Fudge Snack Cake White Chocolate Fudge Cake Starlight Double-Delight Cake Upside-Down German Chocolate Cake My Inspiration Cake Raspberry-Filled Apricot Cake Costa Rican Cream Cake Heavenly Hawaiian Cake Roll Chocolate 'Tato Cake Buttercream Pound Cake Almond Mocha Cake Black Bottom Cups Swiss Almond Apple Cake Nutty Graham Picnic Cake Spicy Raisin Brunch Cake Kentucky Butter Cake Peppermint Swirl Fudge Nut Cake Delicate Pear Cake with Caramel Sauce Banana Crunch Cake Tunnel of Fudge Cake Brownie Soufflé Cake with Mint Cream Streusel Spice Cake Lemon Platinum Cake Chocolate Mousse Fantasy Torte Ring-of-Coconut Fudge Cake Fudgy Orange Cappuccino Torte Mocha Cream Chocolate Torte Key Lime Cream Torte Macadamia Fudge Torte Dark Chocolate Sacher Torte Tiramisù Toffee Torte Praline Torte with Chocolate Truffle Filling White Chocolate Raspberry Torte Tuxedo Brownie Torte 07: Cakes and Tortes |
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