Date: Thu, 18 Dec 1997 05:56:32 GMT Server: Apache/1.2.4 Connection: close Content-Type: text/html
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Kurt created a macadamia nut streusel to top a moist choclate cake infused with pockets of fudge. The ease of preparation, intriguing blend of textures, and stylish presentation won the votes of Pillsbury judges. It made the Macadamia Fudge Torte the top money-winning macadamia nut recipe in history and the top money winner, to date, for a recipe using an ingrediant that is grown in Hawai`i.
Wait is a self-taught cook and a busy single father who works and raises a son. He said he likes to create simple, quick recipes that are healthful and appealing. He testsed his macadamia nut recipe at his office where he operates as a sales analyst for the health care market. The Macadamia Fudge Torte won rave reviews from his collegues, encouraging him to enter the 37th Pillsbury Bake-Off contest.
With macadamia nuts crowning his winning dessert, Wait competed against 99 other finalists from across the country. His macadamia recipe was top award winner in the Special Occasion Desserts category and won the Consumers Best Award, given to the recipe category winner whose recipe was rated most appealing, based on consumer call-in voting during Pillsbury's televised Bake-Off Awards Program.
1/3 C Low-fat sweetened condensed milk (not evaporated)
1/2 C Semi-sweet chocolate chips
1PKG Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/2 t Cinnamon
1/3C Oil (Mauna Loa recommends Macadamia Nut Oil)
2 Eggs
1 16oz. can sliced pears in light syrup, drained
Mauna Loa diced nuts where available.
2 t Water
1 JAR 17 oz. butterscotch caramel fudge ice cream topping
1/3 C Milk
Heat oven to 350 F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine condensed milk and chocolate chips. Cook over medium low heat until chocolate is melted, stirring occasionally.
In a large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.) Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.
In a large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
Bake at 350F. for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.
In small saucepan, combine butterscotch and milk. Cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Makes 12 servings.
Macadamia Fudge Torte
1/3C Macadamia Nuts (Mauna Loa recommends Mauna Loa unsalted nuts chopped to
a quarter inch, or