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Fudgy Chocolate Torte

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  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 16
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Moist pockets of fudge will thrill chocolate lovers!
By Betty Crocker Kitchens
Updated Jul 15, 2011
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Ingredients

Steps

  • 1
    Heat oven to 350°F. Grease and lightly flour 9- or 10-inch springform pan, or spray with baking spray with flour.
  • 2
    In small microwavable bowl, microwave condensed milk and chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth; set aside.
  • 3
    In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 2/3 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be grainy), then beat on medium speed 2 minutes. Spread in pan.
  • 4
    Drop chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir pecans into reserved cake mixture; crumble over batter. Bake 45 to 50 minutes or until center is set; cool 10 minutes. Remove side of pan; cool completely, about 2 hours. Store covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Slivered or sliced almonds make a good alternative to the pecans.
  • tip 2
    What to do with leftover sweetened condensed milk? Try drizzling over baked apples 15 minutes before they’re done for a sweet and shiny finish!
  • tip 3
    Serve torte with an easy fudge sauce. In small microwavable bowl, microwave 1/3 cup sweetened condensed milk and 1/2 cup semisweet chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth. Stir in 2 tablespoons whipping cream.

Nutrition

Nutrition Facts are not available for this recipe
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