So-Easy Cherry-Fudge Cake

Ingredients

• 1 teaspoon almond extract 
• 18.3 oz devil's food cake mix 
• 5 tablespoons butter 
• 21 oz cherry pie filling canned
• 2 large eggs 
• 0.3 cup milk 
• 1 cup semisweet chocolate morsels 
• 1 cup sugar 

Equipment

• frying pan
• sauce pan
• oven
• wire rack
• stand mixer

Directions

1. Preheat oven to 35
2. Beat first 4 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute.
3. Pour batter into a greased and floured 13- x 9-inch pan.
4. Bake at 350 for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.
5. Bring sugar, milk, and butter to a boil in a heavy 2-qt. saucepan over medium-high heat, stirring occasionally; boil 1 minute.
6. Remove from heat; stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely (about 1 hour).
7. Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Cake
8. Mix and Comstock Original Country Cherry Pie Filling or Topping.