Cherry Chocolate Pecan Cake

2½ cups chocolate cake mix (1 packaged mix)
1 teaspoon cinnamon
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 21 oz. can cherry pie filling, pulse in processor to coarsely chop cherries
1 cup milk chocolate chips
1 cup Pecans, chopped (¼ cup reserved for cake pan)

Preheat oven to 350°. Heavily spray bundt pan with non-stick spray, or oil and dust with flour. Evenly distribute ¼ cup of the pecans in bottom of pan. Combine cake mix and cinnamon in mixer bowl. Add oil, eggs, vanilla and chopped cherry pie filling; mix well. Stir in chocolate chips and pecans.

Pour into bundt pan and bake for 1 hour. Cool cake in pan for 10 minutes. Carefully remove cake from pan and cool completely. If desired, sift powdered sugar on top before serving or make glaze.


Glaze:

2 tablespoon unsweetened cocoa
1 tablespoon butter
1 tablespoon corn syrup
1 cup powdered sugar
1½ tablespoons water

Combine all ingredients. Boil on low heat 2 minutes. Lightly stick cool cake with fork and slowly pour over cake.