Ingredients

For Filling:
1/3 cup lowfat sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips

For Cake:
1 package Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 16-ounce can sliced pears in light syrup, drained
2 eggs
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water

For Sauce:
1 17-ounce jar butterscotch caramel ice cream topping
1/3 cup milk

Directions

Heat oven to 350 degrees. Spray 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 constantly. In 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 drained 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 at 350 degrees for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 11/2 hours or until completely cooled. In small saucepan, combine sauce ingredients. 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. Serves 12.

Each serving contains 460 calories, 16g fat, 73g carb, 490mg sodium, 35mg cholesterol.