Nuts and Chocolate from Microsoft Word
If you’re feeling nutty today is your lucky day. It’s National Nutty Fudge Day. Celebrate today by making, sharing, and eating nutty fudge.
Here is a recipe from Taste of Home cooking. Enjoy!
Nutty fudge torte
TIME: Prep: 25 min. Bake: 45 min. + cooling
• 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 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 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. spring-form 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 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.