Decadent Chocolate Cherry Fruitcake

• 3/4 cup water
• 1/4 cup kirsch
• 1 tbsp. vegetable oil
• 1 egg
• 1 pkg. (15-3/8 oz.) nut bread mix
• 1 cup pecans, coarsely chopped
• 3/4 cup semi-sweet chocolate chips
• 2 tsp. vegetable oil

1. Heat oven to 350F.
2. Grease and flour bottom and sides of 6 or 12-cup Bundt pan or 10-inch tube pan.
3. Combine water, kirsch, oil and egg in large bowl.
4. Add remaining ingredients and stir by hand until combined.
5. Cool in pan 25 minutes; loosen edges and remove from pan.
6. Cool immediately.
7. Wrap in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months.
8. Just before serving, in a small saucepan over low heat (or microwave) melt chocolate chips and oil, stirring until smooth.
9. Drizzle over fruitcake.

water, vegetable oil, egg, pecans, semisweet chocolate chips, vegetable oil

Taken from www.foodgeeks.com/recipes/2150 (may not work)