*For the cherry pie filling, make sure you use a filling that has whole cherries in it. I like Wilderness brand, “Original Country Cherry”.

*I prefer Guittard chocolate chips.

Preheat oven to 350°. Prepare a 12-cup Bundt pan using butter and flour and set aside.

Pour the cake mix into a medium bowl and whisk to break up any clumps. Add the oil, eggs, and water. Beat at medium speed until well mixed. Fold in the cherry pie filling and chocolate chips. Pour into the prepared pan.

Bake for 45 minutes, or until a toothpick comes out of the cake clean. Allow the cake to cool in the pan for 10 minutes and then invert onto serving platter to finish cooling.

Once the cake is cooled, prepare the chocolate glaze. Place all glaze ingredients in a small saucepan and simmer over medium heat, stirring constantly until the chocolate is melted and the mixture is smooth. Cool for about 20 minutes, stirring occasionally until the glaze is thickened, but still pourable. Stir until completely smooth and then drizzle on the cake.

When eaten right away, the cake is very tender. We prefer to wait a few hours, or even until the following day, when the cake is more dense and fudgy.