So-Easy Cherry-Fudge Cake

Prep: 15 min.; Bake: 30 min.; Cool: 1 hr., 10 min.; Cook: 1 min.

Yield: Makes 12 to 15 servings

Ingredients

• 1  (18.25-oz.) package devil's food cake mix
• 1  (21-oz.) can cherry pie filling
• 2  large eggs
• 1  teaspoon  almond extract
• 1  cup  sugar
• 1/3  cup  milk
• 5  tablespoons  butter
• 1  cup  semisweet chocolate morsels

Preparation

1. Preheat oven to 350°. Beat first 4 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 13- x 9-inch pan.

2. 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.

3. Bring sugar, milk, and butter to a boil in a heavy 2-qt. saucepan over medium-high heat, stirring occasionally; boil 1 minute. Remove from heat; stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely (about 1 hour).

Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Cake Mix and Comstock Original Country Cherry Pie Filling or Topping.