Chocolate Covered Cherry Cake:


Pam for sprayng the pan.
1(18.25oz.)pkg.plain Devils Food cake mix (Or Devils Food cake mix with pudding.I used the one without pudding)
1(21oz.)can cherry pie filling
2 large eggs
1 tsp.pure almond extract

Chocolate Glaze:
1 c.granulated sugar
1/3 c.real butter
1/3 c.whole milk
1 c.semisweet chocolate chips

Preheat oven 350 degrees.Lightly spray a 9"x13" baking pan.Set aside.

Mix cake mix,eggs & almond extract in large mixing bowl.Blend with an electric mixer on low speed 1 minute.Stop the mixer,scrape down sides of bowl.Add the cherry pie filling,increase the mixer speed to medium & beat 2 minutes more,scraping down the sides of the bowl again if needed.The batter should look thick & well blended with cherry pieces throughout.Pour the batter into the prepared pan,smoothing the top.Place pan in oven.

Bake cake til it springs back when lightly pressed with your finger & starts pulling away from sides of pan about 30-35 minutes.Remove pan from oven & place on a cooling rack while you prepare the glaze.

Place sugar,butter & milk in small saucepan over med-low heat & cook,stirring constantly,til mixture comes to a boil.Boil,stirring constantly,1 minute.Remove the pan from heat & stir in chocolate chips.When the chips have melted & the glaze is smooth,pour it over the warm cake so that it covers the entire surface.The glaze will be thin but will firm up.Cool the cake & icing for 20 minutes more before cutting into squares & serving.

Store this cake covered in aluminum foil,at room temperature,for up to 5 days or in the fridge for up to a week.Or you can freeze the cake wrapped in foil,for up to 6 months.Thaw the cake overnight on the counter before serving.