This cake is known as "The Evil Chocolate Cake" because you just can't stop eating it!
• Vegetable Oil Spray to mist pan
• 1 package Duncan Hines Devil's Food Cake mix
• 1 can (21 ounces) Cherry pie filling
• 2 large eggs
• 1 teaspoon pure almond extract
1/3 stick butter
1/3 cup whole milk
1 cup sugar
1 package (6 ounces; 1 cup) semisweet chocolate chips
Mist 9x13 Cake Pan with vegetable spray
Place rack in center of oven.
Preheat oven to 350 degrees F
Mix ingredients for cake in large mixing bowl on low speed for 1 minute.
Scrape down sides of bowl.
Mix on medium speed for 2 minutes. Batter should look thick and well blended.
Pour into prepared cake pan, smoothing the top with a rubber spatula
Bake cake 30-35 minutes sides just start to pull away from the sides of the pan and cake top springs back when lightly touched with finger.
Place butter sugar and milk in small saucepan over medium-low heat and cook, stirring constantly until the mixture comes to a boil.
Boil, stirring constantly for 1 minute.
Remove from heat and stir in the chocolate chips. When the chips have melted and glaze is smooth, pour it over the warm cake so that it covers the entire surface. The glaze will be thick but will firm up.
Cool the cake at least 20 minutes more before cutting it into squares and serving.
Cake will store for 5 days at room temperature covered in aluminum foil, or 1 week in refrigerator.
Can be frozen, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.