Eggs, water and/or oil as directed on package
1/4 cup chopped red maraschino cherries
2 or 3 drops of red food coloring
1/4 cup mini-size semi-sweet chocolate bits
2 tablespoons water
Confectioner's sugar
Preheat oven to 350 degrees F. Grease well and flour a 10" Bundt® or tube pan; set aside.
Prepare cake mix as directed on package. Set chocolate packet aside to use later. Remove 1 cup of batter to each of 2 small bowls. (2 cups of batter removed total). Spread batter from mixer bowl into prepared Bundt pan; set aside.
To cup of batter in 1 of the small bowls, add chopped cherries and red food color. Stir until well-mixed and spoon over batter in pan. To cup of batter in 2nd bowl, add contents of chocolate packet included with cake mix, chocolate mini-bits and 2 tablespoons water; mix well. Spread over cherry batter in pan. With a spatula, stir pan from bottom once or twice, turning pan, to swirl the different cake batters.
Bake for 35 to 45 minutes or until tested done with toothpick. Cool in pan on wire rack for 15 to 20 minutes. Unmold onto serving plate and cool completely. When cool, dust with confectioner's sugar.
ShadoeRose writes: "This recipe was clipped from a newspaper probably 25 years ago, made once and lost for several years, but it made such an impression on me that I never forgot about it and kept an eye out for it while packing/unpacking through a few moves. Finally found, tattered and yellowed, I keep it taped to the side of my refrigerator where it won't get lost. Actually, its a simple recipe and I think I've got it memorized by now! If you make this, I hope you like it as much as we do."
