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Nutty Fudge Torte

 Nutty Fudge Torte
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
12-14 ServingsPrep: 25 min. Bake: 45 min. + cooling


  • 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


  • 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.
  • 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.
  • 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.

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Nutty Fudge Torte (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 317 calories, 14 g fat (4 g saturated fat), 33 mg cholesterol, 326 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein.