Chocolate Covered Cherry Cake

It is an oldie but a goodie folks...and can you say, simple, simple, simple?!  I guess that has been a theme of mine lately.  Oh well.  This cake has 4 ingredients, and don't ask me about the science behind it, because all I know is it works.  I have a cherry lovin' little girl that was in hea-ven with this, and helloooo, who doesn't love chocolate and cherries?  They go together like Mac and Cheese, Burt and Ernie, Peanut Butter and Jelly, Edward and Bella.  Ok, I will stop now.  Let's just say there is a reason it was the grand prize winner of the 1974 Pillsbury Bake Off!

Ingredients:
    
     For Cake:

• 1 box Devil's Food Chocolate Cake (18.25 oz)
• 1 can Cherry Pie Filling (21 oz)
• 2 large eggs
• 1 teaspoon Almond Extract

     For glaze:

• 1 cup sugar
• 1/3 cup butter
• 1/3 cup whole milk
• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.
Coat a 13"x9" cake pan with non-stick spray.
In a medium bowl, combine chocolate cake mix, cherry pie filling, eggs, and almond extract with a mixer on low for one minute.  Scrape down sides and continue to mix on medium for 2 additional minutes.  The batter should look thick and well blended.  Pour batter into prepared cake pan, smoothing with rubber spatula.  Place in oven and bake until it springs back to the touch and starts to pull away from the sides, about 30-35 minutes.  Remove cake from oven and place cake pan on a wire rack to cool while you work on the glaze.
For the glaze, in a small saucepan bring butter, sugar, and milk to a boil making sure to stir constantly.  Boil for 1 minute, still stirring.  Remove from heat and pour in chocolate chips, stirring until smooth and melted..  Pour over warm cake.  The glaze may appear thin, but it will thicken once cooled.  Cool the cake for 20 minutes before digging in.  Enjoy!

This recipe is linked at:
Tidy Mom's I'm Lovin' It
Simply Sweet Home Friday Favorites
Mommy's Kitchen Sunday Potluck
Eat at Home

Recipe Source:  Cake Doctor