Preparation:
Heat oven to 350°. Spray 9- or 10-inch springform pan with nonstick cooking
spray. In small saucepan, combine filling ingredients. Cook over medium-low
heat until chocolate melts, stirring occasionally.
Combine cake mix, cinnamon, and oil in large bowl. Blend at low speed for 20
to 30 seconds or until crumbly. (Mixture will be dry.) Place pears in
blender or food processor with metal blade; blend until smooth.
Combine 2 1/2 cups cake mix mixture, pears, and eggs in large bowl. 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 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.
Combine sauce ingredients in small saucepan. 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. |
