1/3 cup low-fat sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
1 (18.25-ounce) package pudding-included devil's food cake mix
1-1/2 teaspoons cinnamon
1/3 cup oil
1 (16-ounce) can sliced pears in light syrup, drained
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water
1 (17-ounce) jar butterscotch caramel fudge ice cream topping
1/3 cup milk
Preheat oven to 350 degrees. Spray a 9- or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over medium-low heat until chocolate is melted, stirring occasionally. In large bowl, combine cake mix, cinnamon and oil; blend at low speed 20-30 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 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 45-50 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 sauce ingredients. Cook over medium-low heat 3-4 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.