Filling:
1/3 cup sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
Cake:
1 (18.25-ounce) package devil's food cake mix
1 1/2 teaspoons ground cinnamon
1/3 cup vegetable oil
1 (16-ounce) can sliced pears, drained
2 large eggs
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water
Sauce:
1 (17-ounce) jar butterscotch caramel fudge ice cream topping
1/3 cup milk
Vanilla ice cream for accompaniment
Preheat oven to 350*F (175*C). Grease
a 9 or 10-inch springform pan.
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 or food processor;
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 prepared pan.
Drop filling by spoonfuls over the batter.
Stir nuts and water into remaining cake
mix mixture. Sprinkle evenly over filling.
Bake for 45 to 50 minutes or until top
springs back when touched lightly in center. Cool 10 minutes
on wire rack. 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 and scoop of
ice cream.
