Chocolate Covered Cherry Cake
1 package Devil's Food Cake Mix, preferrably with pudding
1 20 oz. can of cherry pie filling
1 tsp almond extract (I've used vanilla here in a pinch, and it works, but almond sends it over the edge.)
2 eggs
Preheat oven to 325. Throw all of the cake ingredients into a bowl and mix on low for 30 seconds. Scrape the sides of the bowl and then beat for 2 mins on medium speed. Pour into a 9x13 pan (prepped with non-stick cooking spray) and then bake for 30-35 mins.
1/3 c butter
1/3 c milk
1 c. sugar
1 c. chocolate chips
When the cake comes out, set in on a wire rack to cool while you make the glaze. Mix the butter, milk and sugar in a medium sauce pan. On medium-low heat stir constantly until the mixture comes to a boil. Remove from heat and stir in chocolate chips until the chips are completely melted and the glaze is smooth. Pour the glaze over the cake and let it set.
(If you wanna get fancy, you can try using 2 8-inch round pans. If you do that, I suggest letting the glaze cool a bit before you pour it.)
Enjoy!
