Chocolate Cherry Coffeecake

By á-24734

Ingredients

• 2 Pkg. Cinnamon Swirl Quick Bread and Muffin Mix
• 3/4 Cup Pecans, chopped
• 1 1/2 Cups Water
• 4 Eggs
• 1/3 Cup Vegetable Oil
• 1 1/4 Cups Mini Semisweet Chocolate Chips
• 1 Can (21 oz.) Cherry Pie Filling

Preparation

Step 1

Preheat oven to 350 degrees. Set aside glaze packets from mixes. Generously grease and flour 12 cup (10") Bundt pan. Sprinkle one cinnamon streusel packet and half of pecans in bottom of prepared pan. Combine quick bread mixes, water, eggs, and oil in large bowl; beat 2 minutes or until well blended. Stir in chocolate chips. Spread half of batter over pecans. Drain cherry pie filling (do not rinse cherries). Spoon cherries over batter; sprinkle with remaining packet of cinnamon streusel and pecans. Top with remaining batter. Bake 45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 1 hour; invert onto wire rack to cool completely. Prepare glaze packets according to package directions. Drizzle over cooled coffeecake; let stand until set.