1 (18.25 ounce) package devil's food cake mix with pudding (I used a regular devil's food cake mix)
1 T almond extract (I recommend only 1 t)
1 (21 ounce) can cherry pie filling
1 1/2 cups semisweet chocolate chips
1 T butter
2 T milk
1/2 cup confectioners' sugar
1. Preheat oven to 350 degrees F.
2. Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9 x 13 inch pan (or two 9-inch round pans). Batter will be thick, a better word than pour is spoon.
3. Bake for 45 to 50 minutes (25-30 minutes for round pans) or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
4. To make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined, stir in confectioners' sugar.
5. Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.
Ellen asked me for a chocolate and cherry cake for her birthday--this was the result. I used whip cream to "frost" between the 2 layers and decorate the edges. The glaze was awesome! It made a potentially crumbly cake very easy to cover. I especially liked the chocolate chips in the cake and although the cherries were good, I could do without them (everyone else thought they were great). I'm not sure if it was the cherries or full tablespoon of almond extract, but there was a flavor I wasn't familiar with--next time I'd try only 1 teaspoon almond extract. My favorite part of the cake and the reason I post this recipe was the glaze. Jeff thought it could take the place of hot fudge on ice cream. I will definitely make this glaze again.