Macadamia Fudge Torte

My friend brought this for dessert to our girls' night last week and it was sooo good. I didn't get a great picture of it though so you'll have to trust me that it was delicious...especially served with vanilla ice cream and the caramel sauce on top! I think I need to make something with macadamia nuts soon, they were my favorite part of the dessert!

Filling:
1/3c low-fat sweetened condensed milk
1/2c semisweet chocolate chips

Cake:
1pkg. pudding-included devil's food cake mix
1 1/2 tsp cinnamon
1/3 cup oil (I used canola)
1 (16oz) can pears in light syrup, drained
2 eggs
1/3 cup chopped macadamia nuts
2 tsp water

Sauce:
1 jar caramel ice cream topping
1/3cup milk (I used skim)

Directions:
1. 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 occasionally.
2. In large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20-30 seconds or until crumbly. (Mixture will be dry).
3. Blend pears until smooth in blender or food processor.
4. In another large bowl, combine 2 1/2 cups of the cake mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in sprayed pan. Drop filling the spoonfuls over batter. Stir nuts and water into remaining cake mixture. Sprinkle over filling.
5. Bake at 350 for 45-50 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.
6. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3-4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tbs warm sauce onto plate. Top with torte and garnish with ice cream, if desired.