1 box chocolate cake mix
1 c. water
1/3 c. canola oil
1/2 c. miniature chocolate chips plus extra for garnish
1 c. miniature marshmallows plus extra for garnish
1/2 c. dried cherries
1/4 c. coarsley chopped pecans
1/4 c. marshmallow ice cream topping
1/4 c. hot fudge ice cream topping
In large bowl combine cake mix, eggs, water and oil with a mixer set on low speed until moistened and then on med speed for two minutes. Stir in the chocolate chips, marshmallows and cherries. Pour into a Bundt pan that has been treated with baking spray and bake in a preheated 350* oven for 30-35 minutes or until a skewer inserted in the thickest part of the cake removes cleanly.
Cool in pan on baking rack for 10 minutes. Invert the pan, releasing the cake to the rack and cool completely. When cake is completely cooled transfer to a serving platter and drizzle with the marshmallow and hot fudge toppings that have been heated in the microwave. Sprinkle with nuts and additional chocolate chips and marshmallows.