1/2 cup semisweet chocolate chips

1 (2 layer size) pkg. pudding-included devil's food cake mix

1-1/2 teaspoons ground cinnamon

1/3 cup oil

1 (16 oz.) can sliced pears in light syrup, drained

2 eggs

1/3 cup chopped nuts (macadamia or pecans)

2 teaspoons water

Butterscotch Caramel sauce (recipe follows)

Frozen Yogurt (optional)

Chocolate curls for garnish

 

Preheat oven to 350 deg.  Coat a 9- or 10-inch springform pan with vegetable oil spray.  In small saucepan, combine sweetened condensed milk and chocolate chips to make filling.  Cook over medium-low heat until chocolate melts, stirring occasionally; set aside.

 

In large mixer bowl, combine dry cake mix, cinnamon, and oil;  blend at low speed 20 to 30 seconds, or until crumbly (mixture will be dry).  Place pears in blender or food processor bowl and process until smooth.

 

In another large mixer bowl, combine 2-1/2 cups 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 chocolate/milk filling mixture by spoonfuls over batter.  Stir nuts and water into remaining cake mix mixture, then sprinkle over filling.

 

Bake 45 to 50 minutes, or until top springs back when lightly touched in the center.  Cool 10 minutes, then remove sides of pan.  Let stand 1-1/2 hours, or until completely cooled.  Prepare Sauce.

 

To serve, spoon 2 tablespoons warm Sauce onto each of 12 plates; top with a wedge of torte.  Serve with vanilla ice cream or yogurt, if desired, and garnish with chocolate curls.

 

 

 

1 (17 oz.) jar butterscotch caramel fudge ice cream topping

1/3 cup milk

 

Combine topping and milk in a small saucepan.  Cook over medium-low heat 3 to 4 minutes, stirring occasionally, or until well-blended.  Use as directed above.