• 1 package devils food cake mix with pudding
  • 1 21 ounce can cherry pie filling
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 cup sugar
  • cup butter
  • cup whole milk
  • 1 6 oz. package chocolate chips


Preheat oven to 350°. Lightly spray a 13x9 inch pan wiith cooking spray.
Place the cake mix, cherry pie filling, eggs and almond extract in a mixing bowl. Blend with an electric mixer on low for 1 minute. Stop the machine and scrape down the sides of the owl. Increase speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the cake springs back when lightly pressed with your finger and just starts to pull away from the pan. 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze. Place the sugar, butter and milk in a small saucepan over medium-low heat, stirring constantly for one minute. Remove the pan from the heat and add the chocolate chips. When they are mlted and the glaze is smooth, pour it over the warm cake, covering the entire surface. The glaze will be thin but will firm up. Cool the cake for20 minutes or more before serving. Store the cake covered in aluminum foil at room temperature for up to 5 days or in the refrigerator for a week. Freeze the cake, wrapped in foil, for up to six months. Thaw the cake overnight on the counter before serving.

cake, chocolate
cake, chocolate


Anne Byrn