Categories: Desserts 
      Yield: 12 servings 
  
    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 
  
  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.