Chocolate Fruit Cake

• 1 pkg. devil's food cake mix (pudding included)
• 1/3 c. Jack Daniels whiskey
• 1 (8 oz.) carton sour cream
• 3 eggs
• 2 c. chopped pecans
• 1 c. golden raisins
• 1 c. halved maraschino cherries, drained
• 8 oz. pkg. candied pineapple pieces
• 6 oz. pkg. chocolate chips
• corn syrup (optional)

1. Grease and flour 12-cup Bundt pan.
2. Mix cake mix, whiskey, sour cream and eggs at low speed until moistened.
3. Stir in remaining ingredients, except corn syrup.
4. Pour into prepared pan and bake for 50 to 60 minutes at 350u0b0.
5. Cool for 20 minutes. Remove from pan.
6. When cake is completely cool, wrap tightly and refrigerate.
7. Brush with warm corn syrup before serving.
8. Slice thin.
9. Keeps 2 weeks, refrigerated.

cake, daniels, sour cream, eggs, pecans, golden raisins, maraschino cherries, candied pineapple, chocolate chips, corn syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789965 (may not work)