Nutty Fudge Torte - cooking recipe

Ingredients

1/2 c. semisweet chocolate chips
1/3 c. sweetened condensed milk
1 pkg. (18 1/4 oz.) devils food cake mix
1/3 c. vegetable oil
1 tsp. ground cinnamon
1 can (15 oz.) sliced pears, drained
2 eggs
1/3 c. chopped pecans, toasted
2 tsp. water
1/4 c. hot caramel ice cream topping, warmed
1/2 tsp. milk
whipped cream or vanilla ice cream, optional
additional toasted pecans, optional

Preparation

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 inch spring form pan. Drop melted chocolate by tablespoonfuls over batter.
Combine pecans, water and reserved cake mixture; crumble over chocolate. Bake at 350\u00b0 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 or ice cream and sprinkle with pecans.
Yield: 12-14 servings.