CHOCOLATE-COVERED CHERRY CAKE

 1 pkg (2-layer) chocolate cake mix

1 can cherry pie filling

2 large eggs

1 tsp almond extract

Preheat oven to 350 degrees.

Lightly spray a 9 x 13-inch pan with nonstick cooking spray; set aside.

Place all ingredients in a large mixing bowl and beat with electric mixer on medium speed for 2 to 3 minutes. Scrape down sides occasionally. Batter should be well blended but thick. Pour into the prepared pan and bake at 350 degrees for 30 to 35 minutes until a wooden toothpick comes out clean. Remove from oven and allow to cool.

Make the following chocolate glaze to put over cooled cake.

Chocolate Glaze:

1 cup sugar

6 tbsp butter

1/3 cup milk

1 pkg (6-oz) semisweet chocolate chips

In a small saucepan, combine the sugar, butter and milk. Cook over medium-low heat, stirring occasionally, until mixture comes to a boil. Boil for 1 minute. Remove from the heat and stir in the chocolate chips. When chips have completely melted with mixture smooth, pour over the cake covering the entire surface.

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