- Filling:
- 1/3 cup low-fat sweetened condensed milk (not evaporated)
- 1/2 cup semisweet chocolate chips
- Cake:
- 1 (18.25 ounce) package Pillsbury® Moist Supreme® Devils Food Cake Mix
- 1 1/2 teaspoons cinnamon
- 1/3 cup oil
- 1 (15 ounce) can sliced pears in light syrup, drained
- 3 eggs
- 1/3 cup chopped macadamia nuts or pecans
- 2 teaspoons water
- Sauce:
- 1 (17 ounce) jar butterscotch caramel ice cream topping
- 1/3 cup milk
- Heat oven to 350 degrees 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 degrees 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.