Chocolate Covered Cherry Cake Recipe

CAKE
1 18.25oz devil's food cake mix
1 21oz can cherry pie filling
2 eggs
1 tablespoon almond extract

GLAZE
1 cup sugar
1/2 cup butter
1/3 cup milk
1 6oz package semi-sweet chocolate chips

Preheat oven to 350 degrees. Combine cake mix, cherry pie filling, eggs and almond extract in a mixing bowl. Blend 1 minute with electric mixer at low speed. Scrape bowl, increase mixer speed to medium and continue to beat 2 minutes. The batter should be thick and well-blended. Pour into a 9" x 13" pan that has been coated with nonstick cooking spray. Bake 30-35 minutes or until cake springs back when pressed lightly with your fingers and just starts to pull away from the sides of the pan. Cool on wire rack while you prepare the chocolate glaze.

For the glaze: Put sugar, butter and milk in a small saucepan and place over medium-low heat. Cook, stirring constantly until the mixture boils; boil 1 minute. Remove form heat and stir in chocolate chips. When the chips have melted and 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 20 minutes before cutting into squares. Makes 18 servings.