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Texas Chocolate Fudge Cake

1/2 cup pecan halves
1 18.24 ounce package German chocolate cake mix
3 large eggs
1/3 cup oil
1 cup  semi sweet chocolate chips
1/2 cup  sweetened condensed milk
1 4 ounce jar Maraschino cherries, drained


1. Heat oven to 350 degrees. Heavily spray a large 12-cup bundt cake pan with nonstick cooking spray or grease with softened margarine and dust with 2 Tablespoons flour; shake out excess. Arrange pecan halves around the bundt cake pan.
2. Combine cake mix, eggs, oil and 11/3 cup water and mix for 2 minutes on medium speed with an electric mixer. Pour batter into prepared bundt pan. Bake on center oven rack for 45 minutes until cake is done. Cool cake completely in pans on cake rack. Place cake on cake plate.
3. Combine  semi sweet chocolate chips and  sweetened condensed milk in a microwave safe bowl. Microwave the mixture on high power for 1 minute. Immediately, stir and pour fudge mixture over the top of the cake. Decorate the top of the cake with   Maraschino cherries

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