NUTTY FUDGE TORTE
Yields 12-14 servings
1/2 cup semisweet chocolate chips
1/3 cup sweetened condensed milk
1 pkg. (18-1/4 oz.) devil's food cake mix
1/3 cup vegetable oil
1 tsp. ground cinnamon
1 can (15 oz.) sliced pears, drained
2 eggs
1/3 cup chopped pecans, toasted
2 tsp. water
1/4 cup hot caramel ice cream topping, warmed
1/2 tsp. milk
Whipped cream or vanilla ice cream and additional toasted pecans, optional
In a microwave, melt chocolate chips with condensed milk; stir until smooth.  Set aside.  In a mixing bowl, combine cake mix, oil and cinnamon until crumbly.  Set aside 1/2 cup for topping.  In a blender or food processor, process pears until smooth; add to remaining cake mixture with eggs.  Beat on medium speed for 2 minutes.  Pour into a greased 9-in. spring form pan.  Drop melted chocolate by tablespoonfuls over batter. 

Combine pecans, water and reserved cake mixture; crumble over chocolate.  Bake at 350 for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes.  Carefully run a knife around sides of pan to loosen.  Cool completely on a wire rack.  Remove sides of pan. 

Combine caramel topping and milk until smooth; drizzle on serving plates.  Top with a slice of torte.  If desired, serve with whipped cream of ice cream and sprinkle with pecans.
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