Name: Chocolate Cherry Bundt Cake
Prep time: 20 s
Cook time: 40 s
Total time: 90 s
Yield: 12
Ingredients: Nonstick cooking spray; 1 box (15.25 ounces) white cake mix (reserve 1 tablespoon in a small bowl); 1/2 cup choppedpitted maraschino cherries; 1/4 cup maraschino cherry juice; 3/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milkdivided; 1/2 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk; 1/3 cup vegetable oil; 2 large eggs; 3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsmelted; 3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; Milk chocolate candy barshaved (optional)

Make It

Step 1

Preheat oven to 350° F. Spray large (8- to 10-cup) Bundt pan with nonstick cooking spray; set aside.

Step 2

Whisk cake mix, cherries, cherry juice, 1/2 cup evaporated milk, sweetened condensed milk, oil, eggs and melted morsels in a large bowl.

Step 3

Place 3 tablespoons morsels in bowl with reserved cake mix. Mix to coat morsels with cake mix. Fold into cake batter. Pour into prepared Bundt pan.

Step 4

Bake for 40 minutes or until knife inserted in cake comes out clean. Cool completely in pan. Invert onto serving plate.

Step 5

Place 3/4 cup morsels and remaining 1/4 cup evaporated milk in a small saucepan. Cook over medium heat, stirring frequently, until morsels are melted. Remove from heat. Allow sauce to cool and slightly thicken for about 1 to 2 minutes. Top cake with chocolate sauce and candy bar shavings.