Nutty Fudge Torte Recipe
Nutty Fudge Torte Recipe photo by Taste of Home
Next Recipe

Nutty Fudge Torte Recipe

Read Reviews
5 2 3
Publisher Photo
This dessert is so yummy and beautiful, you'd never guess it's easy to make (it starts with a convenient packaged cake mix). Rich, moist and fudgy, it never fails to draw well as requests for the recipe. —Kay Berg Lopez Island, Washington
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 12-14 servings


  • 1/2 cup semisweet chocolate chips
  • 1/3 cup sweetened condensed milk
  • 1 package devil's food cake mix (regular size)
  • 1/3 cup canola oil
  • 1 teaspoon ground cinnamon
  • 1 can (15 ounces) sliced pears, drained
  • 2 eggs
  • 1/3 cup chopped pecans, toasted
  • 2 teaspoons water
  • 1/4 cup caramel ice cream topping, warmed
  • 1/2 teaspoon 2% milk
  • Whipped cream or vanilla ice cream and additional toasted pecans, optional

Nutritional Facts

1 slice: 317 calories, 14g fat (4g saturated fat), 33mg cholesterol, 326mg sodium, 45g carbohydrate (31g sugars, 2g fiber), 4g protein.


  1. In a microwave, melt chocolate chips and condensed milk; stir until smooth. Set aside. In a large bowl, combine the cake mix, oil and cinnamon until crumbly. Set aside 1/2 cup for topping.
  2. In a blender, cover and process pears until smooth. Add to remaining cake mixture with eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  3. Pour into a greased 9-in. springform pan. Drop melted chocolate by tablespoonfuls over batter. Combine the pecans, water and reserved cake mixture; crumble over chocolate.
  4. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen.
  5. Remove sides of pan. Combine caramel topping and milk until smooth; drizzle on serving plates. Top with a slice of torte. Serve with whipped cream or ice cream and sprinkle with pecans if desired. Yield: 12-14 servings.
Originally published as Nutty Fudge Torte in Taste of Home April/May 2001, p39

Reviews for Nutty Fudge Torte

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
delowenstein User ID: 3766053 216784
Reviewed Jan. 3, 2015

"I did make adjustments on this recipe! The review below actually is not the correct one!

I did have to go on Facebook and report to Sue regarding this red-flag message on this revised rating/review! baking time: 45 minutes! Greased and floured 9" spring form pan used. Substituted: 1 can well-drained chunky mixed canned fruit for the sliced pears: (15-oz.). and processed the fruit in my food processor until smooth.
Prepared a glaze of 3/4 cup evaporated milk and 1-1/2 cups semi-sweet chocolate chips which I measured out 1/3 cup for this torte. I used a regular-sized package of devil's food cake mix and kept the amount of eggs, VEGETABLE oil, cinnamon the same. I beat the batter 5 minutes on medium speed. I didn't toast the pecans-I kept them as is. I baked the torte at 45 minutes and cake tester inserted near center came out clean. I'd spooned the reserved chocolate mixture over batter and combined the nuts, 2 tsp. water and reserved cake mixture which I crumbled over the chocolate."

cherrylady User ID: 1073547 31500
Reviewed Jul. 10, 2014

"I've been making this since it won the Pillsbury bake-off in the mid 90's. Comes out picture perfect every time! Delicious!!!"

Loading Image