Chocolate Cherry Cake

Had requests for my chocolate cherry cake dessert at church dinner tonight. Love the Cake Mix Doctor books. Here you go:

Chocolate Cherry Cake from “Cake Mix Doctor” Carol Pigg

Cake:
Vegetable oil spray for misting the pan
1 package (18.25 oz) plain /or with pudding devil’s food cake mix
1 can (21 oz) cherry pie filling
2 large eggs
1 tsp pure almond extract (do not use imitation)

Chocolate Glaze:
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package (6 oz) semisweet chocolate chips

1) Place rack in center of oven & preheat to 350. Lightly mist 13x9 inch cake pan

2) Place cake mix, cherry pie filling, eggs & almond extract in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop, scrape down bowl. Increase mixer speed to medium & beat for 2 more minutes. Batter should look thick & well blended. Pour batter in prepared pans, smoothing the top with rubber spatula.

3) Bake cake until in springs back when lightly pressed with your finger & sides just starts to pull away from pan. 30-35 minutes. Remove cake from oven & place on wire rack while you prepare the glaze.

4) For the glaze, place sugar, butter & milk in small saucepan over medium –low heat, stirring constantly until the mixture comes to a boil. Boil, stirring constantly for 1 minute. Remove pan from heat and stir in chocolate chips. When chips have melted & glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze will be thin but will firm up. Cook cake for 20 minutes before cutting.

Store covered in aluminum foil at room temp for up to 5 days, or in refrigerator for up to a week. Or freeze cake wrapped in foil for up to 6 months. Thaw cake overnight on counter before serving.