CHOCOLATE-COVERED CHERRY CAKE

By curly

Ingredients

• Vegetable oil spray for missing the pan
• 1 pkg (18.25 ounces) plain devil’s food cake mix or devil’s food mix with pudding
• 1 can (21 ounces) cherry pie filling
• 2 large eggs
• 1 tsp pure almond extract
• Glaze: 1 cup sugar
• 1/3 cup butter
• 1/3 cup whole milk
• 1 pkg (6 ounces; 1 cup) semisweet chocolate chips

Preparation

Step 1

Place rack in center of oven and preheat to 350 degrees. Lightly mist a 13 x 9 inch baking pan with vegetable oil. Place the cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour into prepared pan, smoothing the top with the rubber spatula.

Bake 30 to 35 minutes until it springs backs with lightly pressed with finger. Place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and stir in chops until melted and glaze is smooth. Pour over warm cake so it covers the entire surface. Glaze will be thin but will firm up.

Cool 20 minutes more before cutting into squares.