Chocolate-Covered Cherry Cake
From one of my cookbooks
- 1 package of chocolate cake mix with pudding
- 3 large eggs
- 2 tsps. pure almond extract
- 1 cup semisweet chocolate chips
- 1 can (21 oz) cherry pie filling
- chocolate frosting from scratch or from a can(I do it from a can because let's get real)
- Pam for Baking.
Preheat oven to 350 degrees F. Lightly mist a 13x9 inch metal cake pan with Pam for Baking.
Place cake mix, eggs, and almond extract in a large mixing bowl and beat with an electric mixer on medium speed until the ingredients are incorporated (1 minute). Stop the mixer and scrape down the sides of the bowl with a spatula. Add the chocolate chips and beat on low speed for 30 seconds, scraping down the sides of the bowl as needed. Add the cherry pie filling and beat on medium speed until just blended, 20 to 30 seconds. The batter will be thick. Pour the batter into the metal cake pan, smoothing the top with a rubber spatula, and place the pan in the oven.
Bake cake until it starts to pull away from the sides of the pan and the top springs back when lightly pressed with a finger, 30 to 35 minutes. Transfer cake to a wire rack to cool. Spread the frosting over the warm cake and let the cake cool completely, 20 minutes, before serving.