MACADAMIA FUDGE TORTE RECIPE - PILLSBURY.COM
Enjoy these chocolate fudge tortes packed with macadamia nuts, served with caramel sauce – a delicious dessert!
Provided by Pillsbury Kitchens
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 11
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 20 to 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 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.
- 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. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.
Nutrition Facts : Calories 460 , CarbohydrateContent 73 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 5 g, ServingSize 1/12 of Recipe, SodiumContent 500 mg, SugarContent 51 g
MACADAMIA FUDGE CAKE RECIPE: HOW TO MAKE IT
Meet the Cook: Our daughter (we also have a grown son and a grandson) and her husband operate a cookie factory in Hawaii. After she sent a big supply of macadamia nuts, I came up with this cake I make for church dinners and ladies lunches. -Marguerite Gough, Salida, Colorado
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8-10 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in sour cream and vanilla. Combine flour, cocoa, coffee, baking powder, baking soda and salt; add to creamed mixture and mix well. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine chocolate chips, cream, sugar, butter and corn syrup in a saucepan; bring to a boil, stirring constantly. Reduce heat to medium; cook and stir for 7 minutes. , Remove from the heat; stir in vanilla. Cool for 10-15 minutes. Beat with a wooden spoon until slightly thickened, about 4-5 minutes. Stir in nuts. Place cake on a serving plate; pour topping over cake.
Nutrition Facts : Calories 585 calories, FatContent 41g fat (18g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 340mg sodium, CarbohydrateContent 53g carbohydrate (38g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
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