Decadent Chocolate Cherry Fruitcake

1. 1

   Heat oven to 350F.

2. 2

   Grease and flour bottom and sides of 6 or 12-cup Bundt pan or 10-inch tube pan.

3. 3

   Combine water, kirsch, oil and egg in large bowl.

4. 4

   Add remaining ingredients and stir by hand until combined.

5. 5

   Cool in pan 25 minutes; loosen edges and remove from pan.

6. 6

   Cool immediately.

7. 7

   Wrap in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months.

8. 8

   Just before serving, in a small saucepan over low heat (or microwave) melt chocolate chips and oil, stirring until smooth.

9. 9

   Drizzle over fruitcake.

* Per serving · 4 servings · Values may vary.

No additional tips available.