Name: Macadamia Fudge Torte
Ingredients: 1/3 c Low-fat sweetened condensed; Milk; 1/2 c Semi-sweet chocolate chips; 1 pk Devil's food cake mix; 1 1/2 ts Cinnamon; 1/3 c Oil; 16 oz Sliced pears, canned in; Light syrup, drained; 2 Eggs; 1/3 c Macadamia nuts or pecans,; Chopped; 2 ts Water; 17 oz Butterscotch-caramel-fudge; Ice cream topping (jar); 1/3 c Milk

We need to draw our assurance from faith in the facts of Scripture and not from our works. Works or the biblical changes that occur in our lives as a result of the grace of God can confirm the reality of our life with God. We must be ever so careful, however, in making such subjective ground the basis of our assurance, for when a believer is out of fellowship he or she can have the appearance of an unbeliever especially if the condition lasts for any length of time.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Desserts	12	Servings

INGREDIENTS

1/3	c	Low-fat sweetened condensed
		Milk
1/2	c	Semi-sweet chocolate chips
1	pk	Devil's food cake mix
1 1/2	ts	Cinnamon
1/3	c	Oil
16	oz	Sliced pears, canned in
		Light syrup, drained
2		Eggs
1/3	c	Macadamia nuts or pecans,
		Chopped
2	ts	Water
17	oz	Butterscotch-caramel-fudge
		Ice cream topping (jar)
1/3	c	Milk

INSTRUCTIONS

This is the Million Dollar Grand Prize winner of the Pillsbury 1996
Bake-Off. The recipe was in the "Special Desserts" category.
1. Preheat the oven to 350 degrees. Spray a 9-inch or 10-inch springform
pan with nonstick spray.
2. In a small saucepan combine the condensed milk and chocolate chips, and
cook over medium low heat until the chocolate is melted, stirring
occasionally.
3.  In a large bowl combine the cake mix, cinnamon, and oil; blend at low
speed for 20-30 seconds or until crumbly. Place the pears in a blender or
food processor fitted with the metal blade; blend until smooth.
4.  In a large bowl combine 2 1/2 cups of the cake mix, the pureed pears,
and the eggs. Beat at low speed until moistened, and then at medium speed
for 2 minutes. Spread the batter evenly in the prepared pan.
5.  Drop the chocolate chip mixture by spoonsful over the batter. Stir the
nuts and water into the remaining cake mix, and sprinkle over the filling.
6.  Bake for 45-50 minutes or until the top springs back when touched
lightly in the center. Cool 10 minutes. Remove the sides of the pan. Cool.
7.  Combine the butterscotch topping and the milk in a saucepan, and cook
over medium low heat for 3-4 minutes or until well blended; stir
occasionally. To serve, spoon 2 tablespoons of the warm sauce onto a plate
and top with a wedge of torte.
Approximate nutritional analysis per serving: 460 calories, 15 grams fat,
35 milligrams cholesterol, 490 milligrams sodium, 5 grams protein, and 75
grams carbohydrate.
Note: (from Burros) Because this recipe was released only yesterday, it has
not been tested by the NY Times. The nutrition information was provided by
Pillsbury.
Source: Marian Burros, NY Times 2/28/96.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”