This Macadamia Fudge Torte created by Kurt Wait of Redwood City, Calif., garnered him $1 million in the Pillsbury Bake-Off.
Macadamia Fudge Torte
Nonstick cooking spray
1/3 cup low-fat sweetened condensed milk
1/2 cup semisweet chocolate chips
1 (18.25-ounce) package devil's-food cake mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 (16-ounce) can sliced pears in light syrup or juice, drained
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water
1 (17-ounce) jar butterscotch-caramel-fudge ice cream topping
1/3 cup milk
1. Preheat oven to 350 degrees. Spray a 9- or 10-inch springform pan with nonstick spray.
2. In a small saucepan combine the condensed milk and chocolate chips, and cook over medium-low heat until the chocolate is melted, stirring occasionally.
3. In a large bowl combine the cake mix, cinnamon and oil; blend at low speed with an electric mixer 20 to 30 seconds or until crumbly. Place the pears in a blender or food processor; blend until smooth.
4. In a large bowl combine 2 1/2 cups of the cake mix, the pureed pears and the eggs. Beat at low speed until moistened, and then at medium speed for 2 minutes. Spread the batter evenly in the prepared pan.
5. Drop the melted chocolate chip mixture by the spoonful over the batter. (The mixture does not need to be spread.) Stir the nuts and water into the remaining cake mix, and sprinkle over the batter. (It will be crumbly.)
6. Bake for 45 to 50 minutes, or until the top springs back when touched lightly in the center. Cool 10 minutes. Remove the sides of the pan and cool.
7. Combine the butterscotch topping and the milk in a saucepan, and cook over medium-low heat 3 to 4 minutes or until well blended; stir occasionally.
8. To serve: Spoon 2 tablespoons of the warm sauce onto a plate and top with a wedge of the torte.
Note: Duncan Hines', as well as Pillsbury's, devil's food cake mix can also be used in this recipe.