Nutty Fudge Torte Recipe

5 2 3
Nutty Fudge Torte Recipe
Nutty Fudge Torte Recipe photo by Taste of Home
Publisher Photo

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 compliments...as well as requests for the recipe. —Kay Berg Lopez Island, Washington
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup semisweet chocolate chips
  • 1/3 cup sweetened condensed milk
  • 1 package (18-1/4 ounces) devil's food cake mix
  • 1/3 cup vegetable 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 hot caramel ice cream topping, warmed
  • 1/2 teaspoon milk
  • Whipped cream or vanilla ice cream and additional toasted pecans, optional

Directions

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

Nutritional Facts

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

Popular Videos

  • 1/2 cup semisweet chocolate chips
  • 1/3 cup sweetened condensed milk
  • 1 package (18-1/4 ounces) devil's food cake mix
  • 1/3 cup vegetable 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 hot caramel ice cream topping, warmed
  • 1/2 teaspoon milk
  • Whipped cream or vanilla ice cream and additional toasted pecans, optional
  1. In a microwave, melt chocolate chips with condensed milk; stir until smooth. Set aside. In a mixing bowl, combine cake mix, oil and cinnamon until crumbly. Set aside 1/2 cup for topping. In a blender or food processor, process pears until smooth; add to remaining cake mixture with eggs. Beat on medium speed for 2 minutes. Pour into a greased 9-in. springform pan. Drop melted chocolate by tablespoonfuls over batter.
  2. Combine pecans, water and reserved cake mixture; crumble over chocolate. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Carefully run a knife around sides of pan to loosen. Cool completely on a wire rack. Remove sides of pan.
  3. Combine caramel topping and milk until smooth; drizzle on serving plates. Top with a slice of torte. If desired, serve with whipped cream or ice cream and sprinkle with pecans. Yield: 12-14 servings.
Originally published as Nutty Fudge Torte in Taste of Home April/May 2001, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forNutty Fudge Torte

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

MY REVIEW
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