1/2 c. semisweet chocolate chips
1/3 c. sweetened condensed milk
1 pkg. (18 1/4 oz.) devils food cake mix
1/3 c. vegetable oil
1 tsp. ground cinnamon
1 can (15 oz.) sliced pears, drained
2 eggs
1/3 c. chopped pecans, toasted
2 tsp. water
1/4 c. hot caramel ice cream topping, warmed
1/2 tsp. milk
whipped cream or vanilla ice cream, optional
additional toasted pecans, optional

In a microwave, melt chocolate chips with condensed milk; stir until smooth. Set aside. In a mixing bowl, combine cake mix, oil and cinnamon until crumbly. Set aside 1/2 cup for topping. In a blender or food processor, 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 tablespoonfuls over batter. Combine pecans, water and reserved cake mixture; crumble over chocolate.

Bake at 350°F 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 a wire rack. Remove sides of pan. Combine caramel topping and milk until smooth; drizzle on serving plates. Top with a slice of torte. If desired, serve with whipped cream or ice cream and sprinkle with pecans.

Yield: 12-14 servings.