Chocolate Cherry Jubilee Cake
- 1 package devil's food cake mix
- 1 t almond extract
- 1 21 oz can cherry pie filling
- 3 eggs
- 1/2 c semi-sweet chocolate chips
- 1 T butter or margarine
- 2 T milk
- 1/2 c powdered sugar
Heat oven to 350 degrees. Grease and flour a 12-cup bundt pan.
Blend cake mix, extract, cherry filling and eggs until moistened. Beat 2 minutes at highest speed.
Pour into prepared pan. Bake for 45 to 55 minutes. Cool upright in pan for 25 minutes.
Turn onto serving platter and cool completely.
In a small saucepan, blend chocolate chips, butter and milk overlow heat until the chocolate melts, stirring constantly.
Remove from heat and add powdered sugar, stirring until smooth. Spoon over cooled cake.