Macadamia Fudge Torte

Seriously.Does this recipe name not make you want a bite….right now?!This dessert is seriously DIVINE!The last couple weeks and the next couple as well have been and will be some of the busiest for my family.  My sister gets married on FRIDAY! With the big wedding coming up, my extended family is flying/driving in from out of town.  This past week has been a lot of fun getting to hang out with them.  My grandma whipped up this dessert and our family went CRAZY for it!  It is found in her cookbook she gave us, so I am not sure where the recipe originates from, but it is seriously amazing!Pin ItMACADAMIA FUDGE TORTEFILLING:1/3 cup low-fat sweetened condensed milk1/2 cup semi sweet chocolate chipsCAKE:1 pkg. Pillsbury Moist Supreme Devil’s Food Cake Mix1 1/2 tsp cinnamon, optional (I am not a huge chocolate-cinnamon fan so I omit this, but you can add up to the given amount if you like the chocolate-cinnamon combo)1/3 cup oil1 (16 oz) can sliced pears in light syrup, drained2 eggs1/2 cup chopped macadamia nuts or pecans2 tsp waterSAUCE:1 (17 oz) jar butterscotch caramel fudge ice cream topping1/3 cup milkHeat oven to 350 degrees F.Spray 9 or 10 inch springform pan with Pam.Combine filling ingredients in small saucepan.  Cook over medium-low heat until chocolate is melted, stirring constantly.In a large bowl, combine cake mix, cinnamon, and oil.  Blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry)Blend pears in blender or food processor until smooth.In a large bowl, combine (2 1/2 cups of the cake mixture, pureed pears and eggs.  Beat at low speed until moistened.  Beat 2 minutes at medium speed.  Spread batter evenly in pan.  Drop filling by spoonfuls over batter.Stir nuts and water into remaining cake mixture and sprinkle over filling.Bake at 350 degrees F for 45-50 minutes or until top springs back when touched lightly in center.  Cool 10 minutes.  Remove sides of pan.  Cool for 1 1/2 hours.In a 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.Enjoy!Linking up to these parties and here


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  1. Wow, that looks amazing! I agree with you omission of the cinnamon, not just because of the chocolate, but because of the butterscotch caramel too. I found you via the Tip Junkie's Tip Me Tuesday Link Party.