Yield: 24 Servings
|1 tablespoon||Vegetable oil|
|1 pack||Nut bread mix (15.4 oz)|
|1 cup||Pecans; coarsely chopped|
|¾ cup||Semi-sweet chocolate chips|
|2 teaspoons||Vegetable oil|
Heat oven to 350 degrees. Grease and flour bottom and sides of 6- or 12-cup Bundt pan or 10-inch tube pan. Combine water, kirsch, oil and egg in large bowl. Add remaining ingredients and stir by hand until combined. Cool in pan 25 minutes; loosen edges and remove from pan.
Cool immediately. Wrap in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months. Just before serving, in a small saucepan over low heat (or microwave) melt chocolate chios and oil, stirring until smooth. Drizzle over fruitcake. Note: This may also be baked in 9- by 5-inch loaf pan for 60 to 70 minutes. Recipe can be doubled; bake 70 ~ 85 minutes for a 12-cup Bundt pan or 10-inch tube pan, 60 - 70 minutes for 2 loaf pans.
Nutritional info per serving: 283 cal; 5 g pro, 39g carb, 13g fat (39%) Source: Miami Herald 12/21/95