MACADAMIA FUDGE TORTE RECIPES

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MACADAMIA FUDGE TORTE RECIPE - PILLSBURY.COM



Macadamia Fudge Torte Recipe - Pillsbury.com image

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

1/3 cup low-fat sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
1 (18.25-oz.) pkg. Pillsbury™ Moist Supreme™ Devil's Food Cake Mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 (15-oz.) can sliced pears in light syrup, drained
3 eggs
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water
1 (17-oz.) jar butterscotch caramel ice cream topping
1/3 cup milk

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



Macadamia Fudge Cake Recipe: How to Make It image

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

1/2 cup butter, softened
3/4 cup sugar
1 large egg
3/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1-1/2 teaspoons instant coffee granules
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 cup sugar
2 tablespoons butter
2 tablespoons corn syrup
1 teaspoon vanilla extract
1-1/2 cups coarsely chopped macadamia nuts or almonds

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.

MACADAMIA FUDGE TORTE RECIPE - FOOD.COM
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MACADAMIA FUDGE TORTE RECIPE | RECIPELAND
Jan 28, 1996 · Preheat the oven to 350? (180?). Spray a 9-inch or 10-inch springform pan with nonstick spray. In a small saucepan combine the condensed milk and chocolate is melted, stirring occasionally. In a large bowl combine the cake mix, cinnamon, and oil; blend Place the pears in a blender or food processor fitted with the metal blade; blend until smooth. In a large bowl combine 2½ cups of the cake mix, the puréed Beat at low speed until moistened, and then at medium speed for 2 minutes.
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Alert editor. Copy. Macadamia Fudge Torte 2 Eggs Chopped 1/3 c Low-fat sweetened condensed 1 1/2 ts Cinnamon 1/2 c Semi-sweet chocolate chips 1/3 c Vegetable oil 1 16-oz can pears in light syrup Sliced, drained 1/3 c milk 2 ts Water 17 oz Butterscotch-caramel-fudge topping milk 1/3 c Macadamia nuts or pecans This is the Million Dollar Grand Prize winner of the Pillsbury 1996 Bake-Off.
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1 1/2 teaspoons cinnamon. 1/3 cup oil. 1 (15 oz.) can sliced pears in light syrup, drained. 3 eggs. 1/3 cup chopped macadamia nuts or pecans. 2 teaspoons water. 1 (17 oz.) jar butterscotch caramel ice cream topping. 1/3 cup milk. Directions : View recipe directions on pillsbury.com.
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MACADAMIA FUDGE TORTE RECIPE | RECIPELAND
Drop the chocolate chip mixture by spoonsful over the batter. Stir the nuts and water into the remaining cake mix, and sprinkle over the filling. Bake for 45 to 50 minutes or until the top springs back when Cool 10 minutes. Remove the sides of the pan. Cool. Combine the butterscotch topping and the milk in a saucepan, blended; stir occasionally.
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Place the pears in a blender or food processor fitted with the metal blade; 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.
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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.
From dvo.com
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MACADAMIA FUDGE TORTE - DVO.COM
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.
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