Sometimes, there just isn’t time — or energy — to bake from scratch.  Luckily, a basic chocolate cake mix is pretty easy to dress up and make your own.  This bundt cake started out as a plain old Duncan Hines dark chocolate cake mix.  It didn’t look very “dark” as I was mixing it, so I added 1/2 cup or so of Ghirardelli chocolate chips. 

To dress it up a little more, I decided to add a cherry ribbon.  I did this by pouring about 1/3 of the batter into the bundt pan.  I beat 1/2 a cup or so of gourmet black cherry fruit preserves with a spoon until it was smooth enough to slip off the spoon.  After spooning the cherries into the pan to create a ribbon (not a layer, a ribbon), I gently added the rest of the batter, careful not to mix the cherry ribbon into the rest of the cake.

Bake according to the box (350 degrees for 41 minutes for this particular mix).  Let cool before turning out on your favorite cake plate. 

Picky Eaters Agree . . .

This version met with rave reviews from the folks at the office.

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