Chocolate Cherry Cake With Dutch Cocoa Frosting

• Cake:
• 1 package Betty Crocker chocolate fudge cake
• 1 21 ounce can of cherry pie filling (Comstock original preferred)
• 1 teaspoon almond extract (vanilla works well for nut allergies like my husband)
• 2 eggs beaten
• Chocolate Frosting:
• 1 stick (1/2 cup) butter
• 3 Tablespoons Droste's cocoa powder (or other nice Dutch process cocoa)
• 8 teaspoons milke
• 1 teaspoon vanilla
• 1 box sifted confectioner's sugar

1. Preheat oven to 350u0b0
2. Grease a 9x13 inch baking pan with butter then flour with cocoa powder.
3. Combine first 4 ingredients in a large bowl by hand only. Pour into pan. Bake 25 to 30 minutes or until a toothpick comes out clean. Set and let cool, but not entirely. The cake should still be slightly warm for icing
4. In a pan, melt the stick of butter. Add the Droste's cocoa and milk on low heat until it reaches a boil. Take off the heat and add the sifted confectioner's sugar - you may not need to use the whole box. Add the vanilla, and spread on the warm cake.

cake, cherry pie filling, almond, eggs, chocolate frosting, butter, cocoa, milke, vanilla, sugar

Taken from www.epicurious.com/recipes/member/views/chocolate-cherry-cake-with-dutch-cocoa-frosting-50149666 (may not work)