2 c. sifted flour
3/4 c. sugar
3/4 c. Crisco oil
2 eggs, unbeaten and at room temperature
2 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/8 tsp. salt
1 can cherry pie filling
6 oz. semi - sweet chocolate chips

Combine flour, sugar, oil, eggs, vanilla, soda, cinnamon and salt. Mix well. Stir in pie filling and chocolate chips. Pour into greased and floured bundt pan. Bake at 350 degrees for 1 hour or until done. Cool for 10 minutes and remove from pan. I like to use the extra dark frosting recipe on the Hershey's cocoa can.