Cherry-Chocolate Cake

• 1 package Duncan Hines Butter Fudge Recipe Cake Mix
• 12 ounces, fluid Can, Cherry Pie Filling
• 1 teaspoon Almond Extract
• 2 whole Eggs
• 1 cup Granulated Sugar
• 5 Tablespoons Butter
• 1/3 cups Milk
• 6 ounces, weight Chocolate Chips (I've Been Known To Use As Much As 12 Oz.)

1. Preheat oven to 350 degrees (F).
2. Grease bottom only of 9 x 13 inch pan.
3. Combine cake mix, pie filling, extract, and eggs. Mix until well combined-do this by hand so as not to break up cherries too much.
4. Pour into greased pan and bake for 30 minutes or until wooden skewer comes out clean.
5. Frosting:
6. Put sugar, butter, and milk into saucepan.
7. Bring to a boil and cook at boiling point for 1 minute.
8. Remove from heat and stir in chocolate chips. Stir until smooth. Pour over warm cake.

butter, fluid, almond extract, eggs, sugar, butter, milk, chocolate chips

Taken from tastykitchen.com/recipes/desserts/cherry-chocolate-cake/ (may not work)