Chocolate Covered Cherry Cake

My sister-in-law passed this recipe along to me several years ago.  It has become one of my favorite cakes as I am a huge chocolate covered cherry fan!  Though this recipe was entitled "Chewy Chocolate Bars", I had to affectionately change it to "Chocolate Covered Cherry Cake".  If you are a fan, you'll understand the reason for the name change.  Enjoy!




Cake:
1 chocolate cake mix
1 (21 oz.) can cherry pie filling
1 tsp. almond extract
2 eggs, beaten

Combine mix, cherry pie filling, almond extract, and eggs.  Stir by hand till well mixed.  (Careful not to mash up the cherries too much.)  Pour into a 9x13 inch pan that has been sprayed generously with non-stick cooking spray.  Bake in a preheated 350 degree oven for 25-30 minutes. 

Frosting:
1 c. sugar
1/3 c. milk
5 T. butter
1 c. semi-sweet chocolate chips

In a saucepan, combine sugar, butter, and milk.  Boil, stirring constantly for 1 minute.  Remove from heat, stir in chips till smooth.  Poke holes in the cake with a fork; pour and spread frosting over warm cake. 

Best to serve when warm. 

Tip:  This cake will tend to get soggy if not eaten right away.  I have found that refrigerating the leftover cake will slow down this process.