Chocolate Cherry Cake

I grew up eating this cake, and loving it. It is delicious and EASY. You don't even need a mixer! You just stir it up by hand with a trusty wooden spoon or rubber scraper.

Combine the cake mix and pie filling in a mixing bowl.



In a separate small bowl, whisk together the eggs and almond extract. (This is my added step. If you like, you can just throw them in the mixing bowl. I find that I can incorporate the eggs better if they are beaten a bit first.) Add the egg mixture to the cake and pie filling.



Stir well to incorporate all the ingredients. Make sure to scrape the bottom of the bowl a few times, and "turn" the batter well to moisten all the cake mix.



Pour into a greased 9x13 pan, and bake! Could it get any simpler?



For the frosting, combine sugar, milk and butter in a small saucepan.



Bring this mixture to a boil over medium heat, stirring constantly. Boil for one minute. The mixture will get all foamy and rise to the top of the pan. (I love that part!)



Remove from the heat and stir in the chocolate chips.



Stir until all the chips have melted and the icing thickens a bit. Pour the frosting over the cake while the cake is still warm (within about 45 minutes of removing it from the oven). You should be able to mostly cover the cake by just pouring, but you may have to spread it a little with a spatula.



You can store the cake for a few days at room temperature, covered. This cake is best served with vanilla ice cream. Or eaten right out of the pan.

For more great recipes, head over to Family Recipe Friday, Foodie Friday, Food on Fridays, and Friday Feasts.

Chocolate Cherry Cake

1 Devil's Food cake mix
1 can cherry pie filling
1 tsp. almond extract
2 eggs
1 cup sugar
1/3 cup milk
5 Tbsp. butter
6 oz. chocolate chips

Combine the cake mix and pie filling in a mixing bowl. In a separate small bowl, beat the eggs and extract. Pour the eggs into the cake mix bowl, and stir well to incorporate all ingredients.

Pour into a greased 9x13 pan and bake at 350 for 25-30 minutes, until the cake tests done with a toothpick.

For the icing, combine the sugar, milk and butter in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir one minute. Remove from heat and stir in chocolate chips. Stir until smooth and slightly thickened.

Pour over the cake while the cake is still warm. Store covered at room temperature. Serves 16-20.