Macadamia Fudge Cake Food

MACADAMIA FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with butter; set aside. , In a heavy saucepan, combine the chocolate chips, milk and salt. Cook and stir over low heat until chips are melted. Remove from the heat; stir in nuts and vanilla. Pour into prepared pan. Chill for 2 hours or until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.

MACADAMIA FUDGE TORTE

Steps:

• 1. 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.2. In large bowl, combine cake mix, cinnamon and oil blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)3. Place pears in blender container or food processor bowl with metal blade cover and blend until smooth.4. In another 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 sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.5. 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.6. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, 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 3500 feet): Add 1/3 cup flour to dry cake mix. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 460 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 4 g 20% * Cholesterol: 35 mg 12% * Sodium: 490 mg 20% * Total Carbohydrate: 73 g 24% * Dietary Fiber: 3 g 12% * Sugars: 49 g * Protein: 5 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 3 1/2 Fruit, 3 Fat or 5 Carbohydrate, 3 FatSee Cook's Note: Testing For Doneness

MACADAMIA FUDGE TORTE

Steps:

• 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 500mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MACADAMIA FUDGE TORTE

Steps:

• Preheat oven to 350.
• Spray a 9" or 10" springform pan with Pam.
• In a small saucepan, combine condensed milk and chocolate chips.
• Heat on med-low setting til chocolate is melted, stirring occasionally.
• In a large bowl, combine cake mix, cinnamon and oil until crumbly.
• Place pears in a blender and blend until smooth.
• In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
• (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
• Spread batter evenly in prepared pan.
• Drop chocolate chip mixture by spoonfuls over the batter.
• Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
• Bake 45-50 minutes or until top springs back lightly when touched in center.
• (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
• Remove side of pan and cool.
• Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
• To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.