Pecan Fudge Torte

My parents have been pretty much snowed in the last week, thanks to the “Christmas Blizzard of 2009”. They used their solitary confinement to work on their to-do list, which included sorting through the recipe tub.  Nana shares these thoughts…

Papa and I have been sorting the “collected” recipes in my recipe file (which has grown over the years until it is now a small plastic tub!) What a nostalgic journey!

As we sorted and discarded we discovered:

  • Our tastes changed over the years.
  • We cook with different ingredients.
  • Some of the newly-clipped recipes were identical to old ones in our file, just a different name.
  • We have developed some “cooking habits” over the years that we are not ready to give up!

The picture on a recipe clipped from a 1996 newspaper looked delicious and since it would use up the rest of a can of sweetened condensed milk that was sitting in our refrigerator, we made it.

It does require several steps, but it is as good as the picture!

pecan fudge tortePecan Fudge Torte

Filling:
1/3 cup sweetened condensed milk (not evaporated)
1/2 cup semi-sweet chocolate chips

Cake:
1 pkg Devils Food Cake Mix
1/3 cup oil
1 (15 oz) can sliced pears, drained
2 eggs
1/3 cup chopped pecans
2 tsp water

Sauce:
1 (17 oz) jar caramel ice cream topping
1/3 cup milk

Heat oven to 350 degrees. Spray 9″ or 10″ round layer pan with nonstick cooking spray.
Combine filling ingredients and microwave for 1 minute or until melted. Stir to combine. Set aside.  In large bowl, combine cake mix and oil; blend at low speed for 20 or 30 seconds or until crumbly. (Mixture will be dry).  Place pears in blender or food processor, cover & blend until smooth.  In another bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs. Beat for 2 minutes. Spread batter evenly in pan.  Drop filling by spoonfuls over batter.  Stir nuts and water into remaining cake mix mixture. Sprinkle over the filling.  Bake at 350 degrees for 30 to 40 minutes or until top springs back when touched lightly in the center.  Cool for 1 1/2 hours before cutting.  Combine sauce ingredients and microwave for 20 to 30 seconds.
To serve: Spoon 2 tablespoons warm sauce on to each serving plate; top with wedge of torte.  Add a scoop of vanilla ice cream or frozen yogurt.

Wasn’t sure at first glance if this was a “keeper”  – but after tasting it – it will definitely go back in file!

Until next time,

Nana Shirley

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