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Featured Recipes

Fudge Torte with German Chocolate Sauce

½ cup chocolate chips
1/3 cup sweetened condensed milk
1 package devils food cake mix
1/3 cup oil
1 teaspoon cinnamon Spice Barn Cinnamon, Ground Saigon
15 ounce can sliced pears, drained
2 eggs
1/3 cup chopped pecans, toasted
2 t water

In microwave, melt chocolate chips with condensed milk; stir until smooth. In mixing bowl, combine cake mix, oil and cinnamon until crumbly. Set aside ½ cup for topping. In blender, process pears until smooth; add to remaining cake mixture with eggs. Beat on medium speed for 2 minutes. Pour into a greased 9 inch spring form pan. Drop melted chocolate by tablespoons over the batter.
Combine pecans and water and reserved cake mixture, crumble over chocolate. Bake at 350 for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Carefully run a knife around sides of pan to loosen. Cool completely on wire rack. Remove sides of pan.

German Chocolate Sauce

2 tablespoons butter
1/2 cup brown sugar
1/2 cup whipping cream
1 egg yolk
1/4 cup chopped pecans
1/4 cup flaked coconut

Melt butter and sugar in saucepan over medium heat. Whisk egg with cream; add and blend. Stir in pecans and coconut. Serve over cake.

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