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For the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
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Prepare the cake mix according to package instructions.
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In a large bowl, combine the cake batter with the coconut and pecans.
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Stir until just mixed.
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In a small saucepan, combine the cherries, brandy and simple syrup.
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Place the mixture over medium-low heat and simmer until the liquid is reduced to a thick syrup.
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Remove from the heat and let cool.
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Pour half the cake batter into the prepared baking pan.
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Top with the cherry mixture.
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Pour the remaining cake batter over top and smooth lightly.
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Bake the cake according to package instructions, about 35 minutes, adding a few minutes.
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The cake is ready when a toothpick inserted in the center comes out clear of batter.
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13
Let the cake cool a few minutes before slicing.
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For the garnish: In a small saucepan, heat the heavy cream and butter over medium-low heat.
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When the cream is just up to a simmer, remove from the heat and stir in the chocolate.
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Stir until the chocolate is melted and smooth.
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Slice the cake and drizzle the melted chocolate over each slice.
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Garnish with a few whole cherries and some chopped chocolate.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
